That Skinny Chick Can Bake
Summer Farro salad in a white serving bowl

Summer Farro Salad

Home » 125+ Best Salad Recipes » Summer Farro Salad

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 the 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 Farro 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 to this farro salad before finishing 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. If you go out and purchase some farro, make sure to try this Rustic Farro Soup, too!

Summer Farro Salad in a white serving bowl from above

Summer Farro Salad in a white serving bowl from above

The Recipe: Summer Farro Salad

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

Prep Time 15 minutes
Total Time 15 minutes
Yield 8 servings


  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 314Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 15mgSodium: 479mgCarbohydrates: 25gFiber: 5gSugar: 5gProtein: 7g


Please leave a comment on the blog or share a photo on Pinterest

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

19 comments on “Summer Farro Salad”

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

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

  3. 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!

  4. 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.

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

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

  7. 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!!

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

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

  10. What a nice colorful salad!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.