Mediterranean Farro Salad

The best summer salad recipe

This Mediterranean Farro Salad is one of my most popular recipes because it has garden fresh produce, grilled vegetables and tangy olives. It tastes like eating al fresco in a vineyard in Italy or by the sea in Greece. The simple lemony dressing ties it all together without overpowering any of the fresh components.

I chose peaches as the sweet ingredient in this farro salad. A good substitute is mandarin oranges, apples or halved grapes. I like adding fruit to salad recipes like this one because it makes adding sugar unnecessary. Once the salad is dressed the flavors will meld deliciously with the fruity addition.

This Mediterranean Farro Salad recipe will fuel you for hours with a steady blood sugar level and a full stomach. It will convert the naysayers who believe they never get full on salad. You know the ones, those who say they are always hungry afterwards and never feel satiated. These unbelievers will feel challenged to finish a large bowl of this delicious powerhouse of a salad.

What is Farro?

Farro is a staple whole grain in Italy. It's finally reaching the world's population because of the plant-based movement. This grain is versatile and mild in flavor. It can be used in soups, salads, and even in risotto. I love it best in recipes like this Mediterranean Farro Salad. Farro has a chewy texture with more integrity than rice or quinoa. It is higher in fiber, protein and iron than many grains which makes it an ideal addition to a vegan or omnivorous diet. When adding farro to salad like this one, it can transform it into a meal! And when you add a plant based protein like chickpeas, it packs a serious energetic punch.

Ingredients for Mediterranean Farro Salad

This summery salad includes some ingredients which are seasonal like peaches and others which are available year round. If peaches are unavailable substitute another fruit like grapes, melons or oranges.

• farro 
• organic chickpeas
• grilled vegetables eggplant, zuchinni, asparagus, squash
• peaches 
• pitted calamata and green olives 
•  persian cucumbers
• cherry tomatoes 
• scallion 
• lemons juiced
•  extra virgin olive oil
• pure maple syrup or sweetener of choice
• dry italian seasoning
•  salt
• black pepper 

How to make Mediterranean farro salad

This recipe is easy to make and a great way to use up leftover grilled vegetables. You can use whatever type you like. In summer I often have grilled zucchini, eggplant and asparagus leftover from bbq but peppers, cauliflower and mushrooms are also delicious.

• cook farro according to package and let cool
• mix dressing ingredients in a large bowl and whisk to combine
• chop all vegetables and fruit and add to the dressing bowl and toss well
• add chick peas and farro and toss well
• taste for salt and adjust if needed
• sprinkle a bit of extra italian season and black pepper on top to serve

Tips for making the best summer farro salad

• When serving a salad with many components such as this one, reserve some of the prettier items like olives or cherry tomatoes to garnish with. That way there is more of a "wow factor". This is a restaurant trick. We save the more expensive and beautiful elements to sprinkle on top to give it more eye appeal. Everyone knows that your first bite of food is with the eyes!
• This salad is hardy enough to last up to 3 days when properly refrigerated.
• For a lighter meal, serve this over a bed of greens. Arugula goes so well with these flavors.
• To cook grilled vegetables from fresh use this recipe.

Other delicious salad recipes

• Winter Kale and Farro Salad
• Farro Rainbow Mediterranean Salad
• Rainbow Salad Primer
• Easy Grilled Vegetable Marinade