Summer Farro Salad

During the Summer my favorite thing to make is cold salads.

If you haven’t tried a cold salad with Farro yet, then you don’t know what you are missing.

I love farro because it is nice and nutty and full of protein. When you feel like you have had your fill of quinoa, this is a perfect alternative.

Fresh mozzarella and basil are always a good idea too.

Summer Farro Salad


  • 1 cup uncooked farro, cooked (I like to use the ricemaker)
  • 1/4 cup fresh lemon juice
  • 3 Tbsp EVOO
  • 1/4 cup red wine vinegar
  • S&P to taste
  • a big handful of curly parsley (about 1/2 cup chopped)
  • a few fresh basil leaves chiffoned
  • 1 large English cucumber, chopped
  • 1 yellow bell pepper
  • 1/4 cup chopped red onion
  • 1 cup diced fresh mozzarella
  • cherry tomatoes if you like


  1. Cook farro according to directions.
  2. Meanwhile, in a large bowl add the lemon, EVOO and vinegar.
  3. When farro is done add to the large bowl and stir. Stick the bowl in the fridge to cool.
  4. Chop veggies, herbs and cheese in the meantime.
  5. When farro is completely cool add the veggies, herbs and cheese and stir to combine.
  6. Season with S&P and enjoy!

*I also liked avocado on this (what don’t I like avocado on?)

Summer Farro Salad Summer Farro Salad IMG_6664.jpg