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Summer Farro salad in a white serving bowl

Summer Farro Salad

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I gave this Summer Farro Salad a Southwest twist with corn sliced off the cob, avocado, cotija, cilantro and a lime vinaigrette.

Summer Farro Salad in a white bowl over a checked napkin

Summer Farro Salad

I fell for farro with my first bite. Nutty with a chewy texture, this ancient form of wheat originated in Egypt, but found it’s way to popularity in the states via Italy.

Just follow the package instructions to cook (some varieties require an overnight soaking), then add it to your soup, salad or even dessert. I love it with fresh, seasonal vegetables, like in this summer farro salad.

Summer Farro salad in a white serving bowl

How to Make a Summer Salad

With weeks of summer still remaining, I felt the need to savor all the fresh vegetables still available locally. We love the gourmet sweet corn at nearby Johnny’s Market, so I steamed it for just a minute and sliced it right off the cob.

Going with a Southwest vibe, I added avocados, peppers, tomatoes, small cubes of Cotija cheese and finished it off with a sprinkling of minced cilantro. Dressed in a light lime vinaigrette, this was one heavenly salad. I didn’t even offer to share!

Use whatever fresh summer produce you have available. If you use avocados, add them right before serving so they don’t oxidize or brown.

Cook your farro in salted water so it has the best flavor. Salt is a flavor enhancer.

Summer Farro Salad in a white serving bowl from above


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Summer Farro Salad in a white serving bowl from above

Summer Farro Salad

A farro salad packed with fresh vegetables and dressed with a lime vinaigrette

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Salad, Side Dish
  • Method: Mixing
  • Cuisine: Southwest


  • 1 1/2 cups farro, cooked according to package instructions
  • 1/4 cup minced red onion
  • 1 English cucumber, peeled and diced
  • 1 cup cooked fresh corn, cut off the cob
  • 1 avocado, diced
  • 1/2 container of grape tomatoes, halved
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 cup cubed Cotija cheese
  • 1 tablespoon minced fresh cilantro, optional


  • 1/4 cup lime juice
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 teaspoons honey
  • 1/2 cup extra virgin olive oil


  1. Combine all salad ingredients into large bowl except for avocados and cilantro. Set aside.
  2. Make dressing by whisking together lime juice, salt, pepper and honey. Drizzle in olive oil slowly while whisking continuously to emulsify.
  3. Toss salad with dressing. Add cilantro, if using, and mix to combine. Add avocado and very gently toss to avoid bruising.


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19 comments on “Summer Farro Salad”

  1. What a nice colorful salad!

  2. This salad makes your day just by looking at it! So colorful and I bet so tasty!

  3. I love that you used farro here instead of quinoa or rice – so colourful and delicious!

  4. This is going to be our supper salad tonight!!! I have never used Farro but will try it with wheat berries that I have on hand right now. Sounds and looks delicious Liz!!

  5. So colourful and delicious! I love that sweet and tangy dressing.

  6. Love this, looks like a bowl full of perfect bites!

  7. This salad is definitely something I would love, the southwestern flavours play right into our love of Mexican foods. I love these grains, so much more flavour and texture than boring old rice and the special fall sweet corn must add an incredible pop of sweetness. Irresistible for sure.

  8. Wow! What a fantastic and creative salad. I would love to take this to work for lunch, I know it would be the envy of all my colleagues!

  9. This salad is the perfect use for all those gorgeous summer veggies! Wish this was dinner tonight :).

  10. I love grain salads, but I have yet to try farro. Can’t wait to give this a try!

  11. Looks lovely! I don’t think I’ve seen Farro here in the UK. I wondered if I could substitute it for bulgar wheat or maybe giant couscous?

  12. This colourful salad looks so beautiful and delicious!

  13. Such a pretty salad, Liz! I’ve been using farro for awhile now and I am so glad that it is getting easier to find. This looks perfect for a Labor Day BBQ!

  14. Liz – this is such a beautiful AND unique salad ๐Ÿ™‚
    I could eat the whole plate by myself

  15. I felt the same way the first time I tried farro too and love that you added it to this summer salad. It looks gorgeous and the perfect way to use up those summer veggies!

  16. Never tried farro but it looks delish and a great way to incorporate some veggies!

  17. I love farro, too! Its such a fun grain and so versatile! I loved this summer salad version with southwest flavors – it completely disappeared when I took it to a potluck last weekend! Everyone was begging for the recipe. This is a winner!

  18. All of the different textures and flavors in this salad are fabulous!

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