Summer Farro Salad

Eleanor King


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Makes servings

¾ cup farro

1 vegetable bouillon cube (sub water and bullion with vegetable broth if available)

1 ½ cups water

1 quart container cherry tomatoes (buy mixed colors for a brighter dish)

1 large cucumber

1 can chickpeas, drained and rinsed

1 cup arugula

1 Tablespoon fresh parsley, finely chopped

2 Tablespoons olive oil

1 Tablespoon lemon juice

1 teaspoon salt

½ teaspoon ground black pepper

⅛ teaspoon cayenne

This fresh farro salad is packed with veggies and is rich in fiber, vitamins, and minerals. A hint of spice from cayenne and acid from lemon juice makes this hearty summer dish pop with flavor. Enjoy alone or paired with fresh fish and chicken dishes. 


1. In a medium pot, bring 1 ½ cups of water to a boil and mix in the bouillon cube. Add farro, cover, and reduce to a simmer for 15–20 minutes or until farro is al dente. Drain if need be and set aside to cool.

2. Halve cherry tomatoes and place in a large bowl. Cut cucumber into quarters and cut ½ inch pieces. Place into the bowl with tomatoes.

3. Mix chickpeas, parsley, arugula, and cooled farro into the bowl with the tomatoes and cucumbers.

4. In a smaller separate bowl, whisk remaining ingredients together before pouring over farro and veggies. Mix everything together well, making sure the dressing is evenly distributed. Serve and enjoy.

Mom pro-tip: for extra crunchy goodness, toss chickpeas in a small amount of EVOO and roast in the oven at 400 degrees F for 25–30 minutes before adding to salad.

Active Time: 30 minutes

Total Time: 30 minutes