Summer Farro Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4-6 1x


While I use tomatoes and cucumbers, you could really throw whatever you may have. Other ideas are broccoli, swiss chard, kale, or zucchini.



  • 2 cups uncooked farro*
  • 1 large cucumber
  • 3 cups sliced cherry tomatoes
  • 1/2 cup feta
  • Dressing:
  • 2 tablespoons olive oil
  • juice from one lemon
  • 1 tablespoon honey
  • 1/3 cup shredded basil


  1. Bring a large pot of water to a boil, add farro, and cook until tender; 15-20 minutes. When farro is done tender (it will still be slightly chewy) drain and place in a large serving bowl.
  2. Cube cucumber and slice cherry tomatoes in half, toss with farro. Sprinkle feta on top.
  3. Whisk together olive oil, lemon juice, honey, and basil. Drizzle over salad and lightly toss until salad is coated. Let sit and chill slightly before serving.