Summer Mediterranean Farro Salad (Vegan)

(Note: this post was originally published on September 6, 2020. It has since been updated with a few tweaks and some new photos.)

A Veggie-Filled Mediterranean Farro Salad

Looking for a colorful dish that works well for a seasonal picnic, a party, or meal prep? If so, then I can't wait for you to try this summer farro salad. It's exploding with the season's best produce and has a confetti-like appearance thanks to all that color. But unlike most salads, this one won't wilt or get soggy; you can easily take it on all your summer adventures.

I first made this colorful vegetable farro salad (which I originally named "confetti farro salad" based on its appearance) years ago due to an excess of summer veggies. I created this recipe when we were buried in zucchini and carrots and was looking for a different way to use them. I make it so frequently, though, that you'll see a variety of photos below.

Whether you're buried in garden veggies, came home from the farmer's market with some exciting seasonal finds, or are planning for a party or picnic, this Mediterranean farro salad is the recipe you need. You can even change up the veggies to accommodate whatever you have on-hand. The secret to this confetti farro salad is to use a grater so that all the colorful veggies are evenly dispersed.

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What is Farro?

Farro is an ancient whole grain from the wheat family. It's easy to cook, is delightfully chewy, has a subtle nutty taste, and soaks up flavor better than other grains without getting soggy. That latter point is especially important in salads in general, and especially in this vegetable farro salad, because it means this dish is packed with flavor.

Farro keeps well in the fridge for at least several days, so it's a great option for busy weeknights; just make a big batch of this Mediterranean farro salad and enjoy it the next few evenings. Farro even has great fiber and some protein, making it exceptionally satisfying.

Interested in other farro recipes? If you're looking for something light and summery, this grilled peach and farro salad is delightful at the height of stone fruit season. If you're looking for big flavor, this roasted cauliflower and farro salad is phenomenal. On the hunt for comfort food? This turmeric farro risotto is fabulous on a chilly evening.

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Vegetable Farro Salad Variations

Since summer can throw you some produce curve balls, I've designed this Mediterranean farro salad to accommodate any veggies you have on hand that can be eaten raw. To customize this salad, you just need to decide which veggies need a little softening and which are delicate enough to be added at the end.

In the former category, options like carrots, zucchini, summer squash, broccoli, beets, and cabbage can all benefit from some gentle softening and marinating. You'll grate those and toss them in with the farro while it's still hot, bathing them in a vinegar-based dressing. The combination of the grating, heat, and acid gently softens and flavors these harder veggies. As a bonus, grating the veggies first makes sure they distribute evenly; that's why I always think of this as a "confetti farro salad".

In the latter category, options like peas, tomatoes, cucumbers, radicchio, and other hearty greens like kale or spinach are best added at the end so they don't wilt. Just cut them up finely and toss them in at the end, once the farro has cooled.

Want to switch up the flavors in this summer farro salad? I suggest adding some miniature grapes for a pop of sweetness, but you could also use dried cranberries, dried or fresh apricots, peaches, or even currants (you can see pink Champagne currants in some of the photos below); any fruits that you enjoy with Mediterranean flavors will work great. Likewise, feel free to use pistachios (as shown in some of the photos) or almonds in place of the pine nuts and/or fresh mint or parsley in place of the basil.

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Mediterranean Farro Salad Serving Options

Because of this hearty and nutritious ingredients in this vegetable farro salad (and the fact that the farro contains protein), it can function as a vegetarian and vegan main course as well as a side dish. If you want to give it some additional protein, try mixing in some chickpeas or topping it with a big dollop of my favorite lemon hummus.

This summer farro salad packs well too, since all of the ingredients are sturdy. It's a great option for make-ahead lunches, potlucks, and picnics since the ingredients won't get soggy, wilted, or bruised. You can enjoy it at room temperature or cold, giving this dish even more flexibility. For this reason, a big container of this confetti farro salad often accompanies my husband and I on summer picnics.

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Make-Ahead Tips

You can easily prepare this vegetable farro salad ahead of time. Just cook the farro, grate the heartier veggies, and toss everything in the dressing up to a day in advance. Store the mostly-completed salad in a sealed container in the refrigerator. When you're ready to serve, add in any delicate veggies (especially greens), the grapes, the basil, and the pine nuts right before serving so they don't get soggy.

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Ingredients and Substitutions

Here's what you'll need for this summer farro salad recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Red wine vinegar. Champagne vinegar also works well. White balsamic could work too, but I don't suggest dark balsamic since it will turn all of the veggies brown. Fresh-squeezed lemon juice can also work, although it changes the flavor significantly and is very tart, so you may want to add additional maple syrup.
• Olive oil
• Coarse-grained dijon mustard. Learn to make your own mustard- it's easy!
• Maple syrup
• Thyme leaves. I prefer fresh since they have a better texture, but dried is fine if that's what you have.
• Salt and pepper
  
• Farro. This salad would work nicely with barley as well. It can also work with quinoa, but make sure to cool the quinoa completely before adding the dressing, otherwise it will get soggy and sticky.
• Zucchini
• Carrots. Ideally, use carrots of different colors for more of a confetti effect.
• Radicchio
• Grapes. I've shown mini Champagne grapes in these photos; they're perfect for this salad since they're small. If you can't find them, regular purple grapes will work fine, but you might want to cut them into quarters for easier eating.
• Fresh basil
• Pine nuts. You could also garnish this vegetable farro salad with pistachios or finely chopped almonds.

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Closing Thoughts

The flavor and texture combinations in this summer farro salad are really lovely and interesting. There's chewy and nutty farro, tender summer veggies, aromatic fresh basil, crunchy pine nuts, and some sweet juicy grapes to round it all out. The vinaigrette is both tangy and sweet.

This is the salad to solve all your summer and fall garden over-abundances! Anything that can be eaten raw can end up in in this vegetable farro salad successfully. The more veggies you use, the more interesting the flavors, textures, and colors will be. So next time you're planning a party or going to a potluck, make sure this confetti farro salad is on the menu.

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Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

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Suggested Pairings

Honey Fig Gin and Tonic

Babagahummus (a Baba Ganoush Hummus Hybrid)

Lemony Vegan Tofu Ricotta

Vegan Waldorf Chickpea Salad

Farinata (High-Protein Chickpea Flour Flatbread)