Farro Harvest Salad Recipe

The end of summer as we move into fall is an exciting time. The produce we have available is bountiful, and we can include both summer ingredients and ones that grow in early fall into our menus. We enjoy farro, an ancient grain that is very popular in central Italy. In Umbria, where we have our farmhouse, farro is used in salads, soups, and even as a side dish with braised and roasted meat. Using farro as a base for your salads creates a hearty salad that can be enjoyed at lunch or dinner.

This salad came about as I had a huge bowl of cherry tomatoes on my counter, a couple of zucchini, and two cobs of corn in my fridge. I roasted all the vegetables to caramelize them, which brought out the natural sugars, enhancing their flavor. Once my farro was cooked, I gently tossed my roasted vegetables and farro in a large bowl. I then added a handful of chopped fresh herbs and tossed everything in a lemon-based dressing. Just before serving, I crumbled some feta cheese on top, which adds a tang to the sweetness of the roasted veggies and the nutty flavor of the farro.

Farro Harvest Salad

Yield: Serves 4–6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

An end-of-summer salad combining nutty farro and roasted vegetables.

Ingredients

• 2 pints cherry tomatoes, halved
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• 4 tablespoons olive oil, divided
• 1/2 teaspoon sugar
• 1 minced garlic clove
• Salt and pepper to taste
• 2 small zucchini, diced
• 2 cobs corn, kernels removed
• 2 cups cooked farro
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh mint or basil
• 1/2 cup toasted pine nuts
• 3/4 cup crumbled feta cheese

Dressing

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• 3 tablespoons lemon juice
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• 1/2 cup extra virgin olive oil

Instructions

1. Preheat oven to 350°F (175°C).
2. Toss tomatoes with 2 tablespoons olive oil, sugar, garlic, salt, and pepper.
3. Spread on a lined baking sheet and roast about 35 minutes until shriveled.
4. Toss zucchini and corn with remaining olive oil, salt, and pepper.
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5. Roast on another baking sheet for 35–40 minutes until lightly browned.
6. Cool vegetables to room temperature.
7. Toss farro with roasted vegetables in a large bowl.
8. Whisk dressing ingredients until blended.
9. Add herbs and dressing to salad and toss gently.
10. Top with pine nuts and feta cheese and serve.

Nutrition Information (Per Serving)

Calories: 554 | Fat: 40g | Carbohydrates: 43g | Fiber: 7g | Protein: 12g