Refreshing Farro Salad with Shallot Vinaigrette
This Farro Salad with Shallot Vinaigrette is packed with fresh veggies and a tangy, homemade dressing. Perfect for family meals, picnics, and potlucks.
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Summer is the perfect time to enjoy light, refreshing dishes that are both nutritious and delicious.
This Summer Farro Salad with Shallot Vinaigrette is the perfect combination of fresh vegetables and hearty farro, all brought together with a tangy homemade vinaigrette.
It’s perfect for a family meal, a picnic, or a potluck.
What You’ll Need to Make Fresh Summer Farro Salad with Tangy Shallot Vinaigrette
For the Salad:
- 1 cup pearled farro
- 1 cup corn kernels (fresh or frozen)
- 1 cup grape tomatoes, halved
- 1 bell pepper, any color, diced
- Salt and pepper to taste
For the Vinaigrette:
- 1/4 cup diced shallots
- 1/4 cup rice vinegar
- 1/2 cup olive oil
How to Make Hearty Farro Salad with Summer Veggies and Shallot Dressing
Step 1: Begin by cooking the farro according to the package’s directions. Once cooked and drained, set it aside to cool slightly.
Step 2: While the farro is cooking, begin preparing the vinaigrette. Place the diced shallots in a small bowl and add the rice vinegar. Let them marinate for about 10 minutes.
Next, transfer the marinated shallots and vinegar to a small food processor or blender (such as a Ninja personal blender). Add the olive oil and blend until smooth and emulsified.
Step 3: Next, combine the cooked farro, corn kernels, halved grape tomatoes, and diced bell peppers in a large mixing bowl.
Step 4: Pour the shallot vinaigrette over the salad and toss to combine. Season with salt and pepper to taste.
Optional: If desired, garnish with fresh chopped herbs of your choice.
Serve the salad at room temperature or chilled.
What is Farro?
Farro is an ancient grain that has been cultivated for thousands of years. It is known for its chewy texture and nutty flavor, making it an excellent addition to salads, soups, and side dishes.
Farro is also packed with nutrients, including fiber, protein, and a variety of vitamins and minerals. It’s a great choice for those looking to add more whole grains to their diet.
Why You’ll Love This Easy Farro Salad with a Zesty Twist
This Summer Farro Salad with Shallot Vinaigrette is a recipe you’ll come back to time and time again. Here’s why:
- Farro is a powerhouse of nutrition, offering a good source of fiber and protein. Combined with fresh vegetables, this salad is both wholesome and satisfying.
- This salad is perfect for any occasion. Serve it as a main course or a side dish, or bring it to a potluck. It’s also great for meal prep, as it keeps well in the refrigerator.
- The shallot vinaigrette adds a fantastic tang that perfectly complements the sweetness of the corn and tomatoes and the crunch of the bell peppers.
- This recipe requires minimal prep and cooking time, making it easy to whip up on busy days.
Ways to Enjoy This Easy Farro Salad
This Summer Farro Salad is wonderfully versatile and pairs well with various dishes. Here are some ideas for serving:
- Serve alongside grilled chicken breasts or thighs for a complete and satisfying meal.
- Pair with grilled or baked fish, such as salmon or tilapia, for a light and nutritious dinner.
- This salad makes a great side dish for any barbecue. It complements grilled meats and vegetables beautifully.
- Pack it in a cooler for a refreshing and healthy option during picnics or outdoor gatherings.
- This salad is perfect for meal prep and makes a great addition to your lunchbox. Enjoy it chilled for a quick and easy lunch at work or school.
This Summer Farro Salad with Shallot Vinaigrette is a wonderful addition to any summer menu.
It’s easy to prepare, packed with fresh vegetables and has a delightful tang from the shallot vinaigrette.
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Farro Salad with Shallot Vinaigrette
Ingredients
For the Salad:
- 1 cup pearled farro
- 1 cup corn kernels fresh or frozen
- 1 cup grape tomatoes halved
- 1 bell pepper any color, diced
- Salt and pepper to taste
For the Vinaigrette:
- 1/4 cup diced shallots
- 1/4 cup rice vinegar
- 1/2 cup olive oil
Instructions
- Begin by cooking the farro according to the package’s directions. Once cooked and drained, set it aside to cool slightly.
- While the farro is cooking, begin preparing the vinaigrette. Place the diced shallots in a small bowl and add the rice vinegar. Let them marinate for about 10 minutes. Next, transfer the marinated shallots and vinegar to a small food processor or blender (such as a Ninja personal blender). Add the olive oil and blend until smooth and emulsified.
- Next, combine the cooked farro, corn kernels, halved grape tomatoes, and diced bell peppers in a large mixing bowl.
- Pour the shallot vinaigrette over the salad and toss to combine.
- Season with salt and pepper to taste.
- If desired, garnish with fresh chopped herbs of your choice.
