The Best Summer Grain Salad
Ever summer we plant a garden in the backyard. Some years we are ambitious and it is a little bigger and some years it is smaller, but we always have at least one zucchini plant and one tomato plant. Because hearty grain salads are just too good! It is the best grain salad recipe that our whole family loves. The perfect light lunch or side dish to anything you want to toss on the grill for a main course. Packed with so much flavor from the basil vinaigrette dressing and lots of summer veggies!
Looking for More Salads with Grains?
If you love them as much as we do, you definitely need to try our Fall Farro Salad or Crispy Rice Salad!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- basil vinaigrette – this only takes about 5 minutes to whip up this easy dressing and it will bring lots of great flavor!
- farro – if you haven’t tried this simple grain option before, we highly recommend you try it!
- fresh arugula – we love to grow some in the garden but you can also find it at your local grocery stores.
- cherry tomatoes – a late summer food that has bright flavor and is always a hit!
- zucchini & corn on the cob – just toss these on the hot grill for an easy way to cook them and to get a nice charred flavor.
- feta cheese – to keep it easy you can just toss in some crumbled feta, but if you want to level up this farro salad recipe we recommend serving with our easy whipped feta instead.
How To Make A Summer Grain Salad
Step 1: Blend up the basil vinaigrette dressing in a small food processor or blender.
Step 2: Once the salad dressing is made, you can cover it, and place it in the fridge. Now it’s time to cook the farro. Give it a quick rinse under cold water, bring a pot of water to a boil on medium heat, add the rinsed farro to the pot, and let it simmer for 25-30 minutes of cooking time. Drain any excess water and let it cool to room temperature.
Step 3: While the farro is cooking, the rest of the grain salad ingredients can be prepared. Clean the husks and silks off of the corn and cut the zucchini into long spears. Rub both with olive oil and place on a preheated grill. Cook the zucchini for 3-5 minutes and the corn for 8-12 minutes.
Step 4: Now carefully cut the corn kernels off the cobs and quarter the zucchini spears. Then toss the veggies, feta, and cooled farro in a large bowl together.
Step 5: Finally, pour the vinaigrette dressing on top and give the big bowl a toss to fully combine everything.
Best Way To Serve A Summer Grain Salad
Honestly, we could enjoy this healthy grain salad all by itself! Or serve this easy meal over some whipped feta for even more deliciousness. If you are looking to add a little more protein to your meal you could serve it alongside some perfectly grilled steaks or grilled chicken thighs!
Recipe Variations
- Whole Grains – we love using farro in grain salad recipes, but you can use any of your favorite grain options. Like, quinoa, brown rice, bulgur wheat, wild rice, millet, or other ancient grains.
- Vegetables – feel free to switch up any of the vegetables in this simple salad recipe. Bell peppers, yellow summer squash, red onion, cucumbers, fresh spinach, butternut squash, or some roasted sweet potato might be good too!
- Nuts or Seeds – option to add some slivered almonds, pine nuts, pomegranate seeds, or sesame seeds for a little added crunch.
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Ingredients
Basil Vinaigrette:
- 1 cup fresh basil leaves, packed
- ¼ cup + 2 tablespoons extra light olive oil
- 2 teaspoons rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon shallot, minced
- ⅛ teaspoon lemon zest
- ⅛ teaspoon kosher salt, more to taste
- ⅛ teaspoon ground black pepper
Farro Bowl:
- 4 cups water
- ½ cup uncooked farro
- 2 medium zucchini, cut into spears
- 2 ears sweet corn, shucked
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups cherry tomatoes, halved
- 1 cup fresh arugula, more, if desired
- ½ cup feta cheese, more if desired (or make whipped feta)*
Instructions
- Cook Farro: Add 4 cups water to a medium saucepan; bring to a boil. Rinse ½ cup uncooked farro. Add farro to water. Return to boil then reduce to a simmer for 25-30 minutes. Drain off excess water.
- Make Basil Vinaigrette: In a small blender or food processor, add 1 cup fresh basil leaves, ¼ cup + 2 tablespoons extra light olive oil, 2 teaspoons rice vinegar, 1 teaspoon garlic, 1 teaspoon fresh lemon juice, 1 teaspoon shallot, ⅛ teaspoon lemon zest, ⅛ teaspoon kosher salt, and ⅛ teaspoon kosher salt. Blend until consistency is smooth. Taste and add additional salt as needed for flavor or add additional olive oil to thin.
- Grill Veggies: Drizzle zucchini and corn with 1-2 tablespoons extra virgin olive oil and rub all over to coat. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Ensure grill grates are clean and set grill to medium-high heat. Grill corn and zucchini over direct heat until charred a bit. Zucchini: 3-5 minutes, flipping halfway. Corn: 8-12 minutes, rotating occasionally. Transfer to cutting board. Dice zucchini into bite-sized pieces. Cut kernels away from the cob.
- Make Salad: In a large bowl, add cooked and drained farro, 2 cups cherry tomatoes, 1 cup fresh arugula, zucchini, corn and ½ cup feta cheese. Add in basil viniagrette and toss to combine. Serve and enjoy!
Notes
- Additional Serving Option: feel free to make a batch of our whipped feta and put some down in a shallow bowl. Serve the grain salad on top for a delicious variation!
- *Feta: feel free to use a dairy-free feta cheese or regular.
- Double the Dressing: option to double the basil vinaigrette if you want it extra saucy!
- Storage: store in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: if you are going to meal prep this salad, wait and add the vinaigrette before serving to keep the farro from get soggy.
Nutrition
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Debbie Gorton says
This is a great salad! Made it to the recipe and added avocado and sunflower seeds. So yummy! It would be excellent for a crowd! Debbie
Erin Jensen says
Yay! So glad to hear that, Debbie!
Bridget says
Just made the first batch for the season and there will be many more! Delicious!!
Meagan says
I’ve made this twice in the past week for lunches and it’s so good! The dressing really makes this salad.
Erin says
That’s so awesome to hear, Meagan! I agree – that dressing is SO good!!