This is the best-ever summer farro salad. I titled this as such, because it really is.
I have made a few different ones, and this is the best one, by a mile. The recipe originated here, but I have added a few things and taken away a few things to make this more of a greens salad and have turned it into the best-ever summer farro salad you will find. This is my second favorite and a pretty close runner up, and this is my third favorite.
What? What’s that you say? What is farro, anyway?
Farro is called an “ancient grain.” Which is a term I don’t really understand (is there some new millennium grains I don’t know about?), but that’s what it’s called. Now it is used a ton in Italian recipes, but it isn’t strictly an Italian grain, they just like to use it the most. Actually farro is middle eastern, but mainly now grown in Italy. If you have never tried it, you are in for a treat, it kind of looks like puffed rice cereal, but has a texture nothing like that, it is soft and chewy and has a wonderfully subtle, nutty flavor. It is wheat-based and not for the gluten-free crowd, but quinoa works as an awesome substitute if you need one.
Now on to this particular farro salad…it is another Kate the Baker special! As in, super adaptable to whatever is on hand in your kitchen and fridge…very much like my Farmers Market Salad. Throw in all kinds of complimentary fruits and vegetables that you have on hand.
The dressing is a super light, super simple dijon-honey vinaigrette. It is sweet enough to meld the sweet fruits and savory veggies you use together nicely…it is the perfect tie-in.
My suggestion to you – especially on this holiday weekend is to give this a shot. Throw in all your fave summer fruits and veggies, and a few hard boiled eggs and bring this to the party. Give ’em a nice lesson on the ‘ancient’ grain you incorporated. Then tell them how the dressing perfectly ties all the elements together. The salad will be the hit of the party.
Happy fourth everyone – xo.
Best-ever summer farro salad
For the salad (again, adapt your fruits and veggies to what you've got)
- 4 slices cooked bacon crumbled
- 1 cup farro prepared according to package directions (will be 2 cups when cooked)
- 1/2 cup sliced strawberries
- 1/2 cup cherries pitted and cut in half
- 1 cup blueberries
- one green zucchini - peeled with a vegetable peel to make ribbons
- one yellow zucchini - peeled with a vegetable peel to make ribbons
- 6 asparagus spears finely julienned on an angle
- 2 cups of arugula I used baby arugula
- 2 cups of spinach
- 1/4 cup roughly chopped fresh chives
- 1/4 cup roughly chopped fresh parsley
- 5 hard-boiled eggs quartered
For the dressing
- 3/4 cup extra virgin olive oil
- 2 tablespoon sherry or apple cider vinegar I prefer sherry for this
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
To make the salad, put all salad ingredients EXCEPT the hard boiled eggs in a large serving bowl.
To make the dressing, whisk together all dressing ingredients EXCEPT the oil. Slowly drizzle the oil in a steady stream, while whisking, until it comes together.
Pour the dressing on the salad and mix to combine. Place the eggs on top and serve.