Perfect for summer picnics, family celebrations, and as a midflight picnic packed in a carry-on bag, this Summer Farro Salad is the perfect recipe for any occasion (and location).
Just like my Italian Farro Salad with its wholesome, simple, and healthy ingredients, this summer farro salad was what I was craving on Tuesday night, my one evening at home during a multi-week travel spree.
While I absolutely adore traveling and dining out, when I’m gone for long periods, I miss being in my kitchen and eating well-balanced meals like this healthy summer farro salad (and this Southwest Farro Salad).
Therefore, I had to seize a final opportunity to cook before setting off for another adventure.
Luckily, this strawberry farro salad is so simple to make, I was able to throw it together in the midst of packing.
5 Star Review
“With the heat of the summer and Strawberry season in full swing – this was an awesome addition to our family meal plan!”— Sage —
How to Make Summer Farro Salad
Whether you are looking for a healthy, easy meal, a slam-dunk side for a summer potluck (I also suggest this Italian Pasta Salad), or bought way too many strawberries at the grocery store this week (been there, done that), this summer farro salad will quickly become your go-to summer salad recipe.
- Farro. Delightfully nutty and chewy (if you haven’t tried farro, please, please do—it’s wonderful, healthy, and available in just about any grocery store or Amazon).
- Strawberries. Fresh, sweet, and bursting with vitamin C.
- Feta. For creaminess and tang. (I also love feta in this Watermelon Salad that’s also perfect for summer.)
- Avocado. Fill this salad with healthy fats, fiber, folate, and an array of healthy vitamins. (For more summer avocado goodness, try this Avocado Egg Salad.)
- Walnuts. Add warmth and crunch.
- Red Onion. Contributes just the right amount of zippy bite to contrast the sweet strawberries and creamy avocado.
- Spinach. For a final finish of bright green color and an extra serving of veggies.
- Dressing. A simple balsamic vinaigrette made with a touch of honey and poppy seeds. (It’s similar to the one on this Spinach Strawberry Salad with Balsamic Poppy Seed Dressing.)
- Prepare farro according to package instructions. Set aside to cool.
- Chop and dice the other ingredients
- Whisk together the dressing.
- Pour over the cooled farro and toss to coat.
- Add the remaining ingredients to the bowl and toss gently to combine. ENJOY!
Tools Used to Make This Recipe
My only regret: I didn’t pack an extra serving for the flight home!
Frequently Asked Questions
If you do not have farro stored in your pantry and would like to use a different grain, quinoa or wheat berries would be the most direct swaps. Readers have also swapped the farro for cooked bulgur and enjoyed the results.
No. Farro is an ancient grain related to wheat. Therefore it should be avoided by those who have gluten sensitivities.
Generally speaking, farro would typically freeze well. However, I don’t recommend freezing this particular recipe since the texture of the spinach and strawberries would change upon thawing (mushy). IF you’re looking for a freezer-friendly farro recipe, try this Farro Risotto.
Summer Farro Salad
For the farro salad:
- 3/4 cup uncooked farro
- 1 pint strawberries hulled and quartered
- 2 medium avocados diced
- 3 cups loosely packed baby spinach roughly chopped
- 1/2 cup crumbled feta cheese
- 1/2 small red onion finely chopped
- 1/4 cup chopped toasted walnuts
- Prepare farro according to package instructions. Place in a serving bowl and let cool while you prepare the other ingredients.
- In a small bowl, whisk together all of the ingredients until combined: olive oil, balsamic vinegar, honey, mustard, poppy seeds, and salt. Taste and adjust seasoning as desired.
- Pour over the farro, then toss to coat.
- Add the remaining ingredients to the bowl with the farro: strawberries, avocados, spinach, feta, red onion, and walnuts, then toss gently to combine. Serve chilled or at room temperature.
- TO STORE: Strawberry Farro Salad tastes best the day it is made but can last 1 or 2 days in the fridge (the avocado will brown, but be safe to eat).
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