Summery Farro Salad | Cook for Your Life

Summery Farro Salad

Rated 4.7 out of 5
4.7 out of 5 stars (based on 6 reviews)

Clock Icon for Prep Time 55 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients



  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt to taste
  • 1 teaspoon pink peppercorns
  • 3 scallions, white parts only cut into a fine dice
  • 1 celery stalk cut into a fine dice
  • 6 large radishes, cut into a fine dice, about ½ cup
  • 1 cup of fresh corn kernels (1 ear)
  • 1 cup quartered cherry or grape tomatoes
  • 2 tablespoons chopped parsley
  • 1 cup farro, soaked overnight in 3 cups of water and drained (See Ann’s Tips)
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Nutrition Facts


301 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


44 g


6 g


7 g


9 g


404 mg


  1. Place lemon juice and a generous pinch of salt into a large bowl. Gradually beat in the olive oil until well combined. Stir in the pink peppercorns and the scallions.
  2. Take the diced celery and radishes and mix them into the dressing. Add the corn kernels, cherry tomatoes and lastly the parsley. Stir to mix. The vegetables should be well coated in oil and herbs. Let sit in a cool place for 10 minutes for the flavors to develop.
  3. Take the drained farro and gradually add it into the vegetables ¼ cup at a time until you have the balance of grain and vegetables to your taste. Taste for salt. Let the salad sit at room temperature for 15 minutes before serving.

Chef Tips

I like my farro chewy, so simply soaked is fine for me, but if you prefer it softer cook it afterwards for 20-25 minutes.  If you don’t have time to soak the farro, then rinse, drain and cook it for 35-40 minutes. Just be sure to let it cool before adding to the salad.
If the salad seems dry at the end of step 2, add an extra tablespoon of oil and a teaspoon of lemon juice before mixing in the farro.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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