Simple Summer Farro Salad

A Simple Summer Farro Salad is packed with protein and healthy ingredeints.

I like how this salad tastes like fresh vegetables on a with a healthy grain topped with a lemon Dijon dressing.

Simple Summer Farro Salad

This is a tasty and simple salad that is packed with goodness.

While this recipe works great as a side for dinner, it also makes for a tasty lunch idea!

Did you try my Easy Farro Tomato Salad recipe?

That farro salad features tomatoes, corn and peppers and really can work any time of the year. This farro salad features more vegetables that we especially enjoy during the summer months.

Finding the perfect olive oil can be a pain!
Learn How to Buy Good Olive Oil here.

If you are not familiar with farro, you may be wondering if how healthy is farro.

Farro is a favorite grain for both the Mediterranean and vegan diets. Not only is farro tasty to eat, it is also packed with goodness.

Here is what makes farro so good.

Farro is a low fat and high protein grain making it a nice alternative to meat when you are vegan or vegetarian. However, farro is also a good source for fiber, Niacin, and iron.

You may be wondering what is farro salad made of.

In this recipe, farro is more of an equal partner with the other ingredients. That is, this recipe is more if a salad than it is a meal.

This salad features a nice balance of farro and vegetables.

The vegetables that are used in this recipe offer both a colorful and flavorful balance.Adding the lemon Dijon dressing adds additional flavor that binds all of the flavors together.

Tips for making this summer salad.

While I am using vegetables such as peas and asparagus in this recipe, you can use the vegetables of your choice. Corn, chopped peppers, or even broccoli may work well in this recipe.

Here are some more great tips for you.

1. This recipe calls for farro. However, you can easily swap the farro out for barley, oats, or even quinoa.
2. Another way to dress up this recipe is to toss in a bit of fruit. I like raisins, Goji, or even cranberries for this recipe.
3. I like to make a large quantity of this salad in a minimal form (basic ingredients) on a Monday. Then for each remaining day of the rest of the week, I will personalize each serving differently.

Here are some tips for cooking your farro.

Certainly, following the directions on the package is always the best way to cook your farro. Some folks like to toast their farro before cooking it for an even better taste.

There are two basic methods of cooking farro.

One method involves cooking the farro until it has essentially absorbed all of the water or broth that is added to it. The other method is more of a pasta-like cooking method where you boil water and then drain the farro when it has been cooked. I have included in the instructions below the method that was used in this specific recipe.

How to store leftover farro salad.

I like to store a recipe such as this one not assembled. The ingredients should keep for up to four days refrigerated in an air tight container.

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By the way, while you are here you may also be interested in these ideas.

• Mediterranean Diet Chicken Parmesan Meatballs
• Vegan Ramen with Shitake Mushrooms
• Marinated Portobello Mushroom Burgers
• Vegan Sweet and Sour Tofu
• Easy Vegan Kung Pao Brussels Sprouts
• Mediterranean Diet Falafel Bowl
• Vegan Mediterranean Diet Focaccia Bread
• Mediterranean Diet Pasta in Walnut Sauce
• How to Follow the Mediterranean Diet.

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How to make Lemon Dijon Dressing.

This salad is topped with a lemon Dijon dressing. The dressing adds a perfect balance to the wheat grain and the vegetables that are using in this recipe.

To make this lemon Dijon dressing, simply whisk together the following ingredients.

• Lemon Juice- 2 tablespoons (about half of a half lemon freshly juiced).
• Dijon Mustard- 1 tablespoon.
• Olive Oil- 2 tablespoons.
• Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.

Ingredients needed to make this summer salad.

• Dressing as prepared above.
• Farro- 2 cups.
• Brussels Sprouts- 1 cup.
• Peas- ½ cup, fresh is preferred.
• Asparagus- 12, fresh is preferred.
• Radishes- 3, sliced thin.
• Avocado- 1 cup. That is ½ of an average avocado. Use a more firm avocado that has been sliced.
• Optional- olive oil and seasoning to roast brussels sprouts, peas, and asparagus.

How to make this Simple Summer Farro Salad

• Prepare the dressing as indicated above. You can set this aside.
• Cook the farro as indicated on the packaging. My farro was boiled in two cups of water which was covered and then cooked until softened (about 12 minutes). The farro was then allowed to drain and cool.
• Prepare the sprouts by slicing them into quarters and then toasting them. My were toasted in a skillet on medium heat, with a tablespoon of olive oil, until softened and somewhat browned.
• The peas can be cooked, toasted, fresh or formally frozen. Mine were cooked in skillet similarly to the sprouts.
• To prepare the asparagus, remove the bottom white part from each and the slice them into thirds. You can prepare them just as you did with the sprouts and peas.
• To assemble this salad, once the ingredients have cooled, you can place them into individual or one large serving bowl. Then top the ingredients with the dressing.

Thanks so much for visiting!

If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

Simple Summer Farro Salad, a tasty recipe for a vegan and Mediterranean diet friendly meal or appetizer idea.