29+ Fresh and Flavorful Summer Farro Recipes to Try This Season

Summer is the perfect time to enjoy fresh, wholesome dishes that are light yet satisfying.

If you’re looking for a nutritious grain to add to your summer meals, farro should be at the top of your list.

This ancient grain is packed with fiber, protein, and essential nutrients, making it an excellent choice for warm-weather dishes.

Whether you’re looking for refreshing salads, hearty grain bowls, or creative side dishes, farro can be the star of your summer meals.

In this post, we’ve curated over 29+ summer farro recipes that showcase the versatility of this nutty, chewy grain.

From vibrant salads packed with fresh vegetables to satisfying bowls topped with grilled proteins, these recipes will inspire your next summer meal.

So grab your favorite ingredients and get ready to enjoy farro in a whole new way!

29+ Fresh and Flavorful Summer Farro Recipes to Try This Season

Summer meals should be full of flavor, nutrition, and ease, and farro delivers all of that and more.

Whether you’re grilling, roasting, or mixing up a fresh salad, this versatile grain complements a variety of ingredients to create vibrant, satisfying dishes.

With these 29+ summer farro recipes, you can elevate your summer cooking and enjoy wholesome meals that nourish both your body and your taste buds.

From light salads to hearty bowls, these recipes are perfect for a healthy, balanced summer menu.

Farro Salad with Grilled Corn, Avocado & Lime Vinaigrette

This vibrant salad is a celebration of summer produce. Sweet grilled corn, creamy avocado, and juicy cherry tomatoes come together with nutty farro for a hearty and refreshing dish.

A zesty lime vinaigrette ties it all together with a citrusy kick.

Ingredients:

• 1 cup uncooked farro
• 2 ears of corn, husked
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the farro according to package instructions. Drain, rinse under cold water, and set aside.
2. Grill the corn on medium-high heat, turning occasionally until lightly charred. Let cool, then cut the kernels off the cob.
3. In a large bowl, combine the farro, corn, avocado, tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
5. Pour the vinaigrette over the salad and gently toss to combine.
6. Chill for at least 15 minutes before serving for best flavor.

This salad is a beautiful blend of textures and tastes that screams summer.

Whether served as a side at a cookout or as a light lunch, it’s a crowd-pleaser that never disappoints.

Mediterranean Farro Bowl with Cucumber, Feta & Lemon-Tahini Dressing

Light, bright, and loaded with crunch, this Mediterranean-inspired farro bowl is the perfect no-fuss meal for hot days.

With crisp cucumbers, briny olives, creamy feta, and a smooth lemon-tahini dressing, it’s both nourishing and satisfying.

Ingredients:

• 1 cup uncooked farro
• 1 cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ cup Kalamata olives, sliced
• ¼ cup red onion, thinly sliced
• ⅓ cup crumbled feta cheese
• 2 tbsp fresh dill, chopped

For the Dressing:

• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tbsp water (plus more if needed)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions. Let cool.
2. In a bowl, whisk together tahini, lemon juice, olive oil, water, garlic, salt, and pepper until smooth. Add more water to thin if needed.
3. In a large mixing bowl, combine cooked farro, cucumber, tomatoes, olives, red onion, and dill.
4. Drizzle with dressing and toss to combine.
5. Top with crumbled feta and serve chilled or at room temperature.

This dish offers a refreshing balance of creamy, salty, and crisp elements.

It’s ideal for meal prep or outdoor picnics, and the flavors deepen beautifully as it sits.

Farro & Peach Arugula Salad with Balsamic Glaze

Sweet, juicy peaches meet peppery arugula and hearty farro in this elegant summer salad.

Finished with a balsamic reduction and toasted almonds, it’s a seasonal stunner that’s as beautiful as it is delicious.

Ingredients:

• 1 cup uncooked farro
• 2 ripe peaches, sliced
• 2 cups baby arugula
• ¼ cup toasted sliced almonds
• ¼ cup goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic glaze (or reduced balsamic vinegar)
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions. Cool to room temperature.
2. In a large salad bowl, layer farro, arugula, and sliced peaches.
3. Drizzle with olive oil and season with salt and pepper.
4. Top with goat cheese and toasted almonds.
5. Finish with a generous drizzle of balsamic glaze before serving.

This salad is the essence of summer on a plate.

The sweet-tart balsamic plays perfectly with the creamy goat cheese and lush peaches, while farro adds a satisfying bite. It’s great as a light main or a show-stealing side.

Farro Tabbouleh with Fresh Herbs & Heirloom Tomatoes

This farro twist on traditional tabbouleh is bursting with summer herbs and juicy heirloom tomatoes.

It’s a refreshing, make-ahead dish that’s perfect for hot days, offering a hearty-yet-light option for picnics, lunches, or as a side.

Ingredients:

• 1 cup uncooked farro
• 1 ½ cups chopped heirloom tomatoes
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh mint
• ¼ cup finely chopped scallions
• Juice of 1 lemon
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions. Drain and let cool.
2. In a large bowl, mix farro, tomatoes, parsley, mint, and scallions.
3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
4. Toss the dressing with the salad and mix well.
5. Chill for at least 30 minutes to allow flavors to blend.

This farro tabbouleh is fresh and fragrant, with a bright lemony zing and the earthy chew of farro.

It’s a lovely alternative to the traditional bulgur version and even better after a day in the fridge.

Farro-Stuffed Zucchini Boats with Sun-Dried Tomato Pesto

Perfect for summer gardens overflowing with zucchini, these farro-stuffed boats are hearty, flavorful, and plant-forward.

A punchy sun-dried tomato pesto adds a savory richness that makes this dish feel indulgent and satisfying.

Ingredients:

• 4 medium zucchini, halved lengthwise and scooped out
• 1 cup cooked farro
• ¼ cup sun-dried tomatoes in oil, finely chopped
• 1 clove garlic, minced
• 2 tbsp chopped fresh basil
• 2 tbsp grated Parmesan (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. Brush zucchini halves with olive oil and season with salt and pepper. Place in the baking dish.
3. In a bowl, mix cooked farro, sun-dried tomatoes, garlic, basil, and Parmesan.
4. Fill zucchini boats with the farro mixture and drizzle with a little more olive oil.
5. Bake for 20–25 minutes, until zucchini is tender and tops are golden.

These boats are a beautiful way to make zucchini the star of your summer table.

Serve them warm or room temp—they’re flavorful, filling, and perfect for plant-based entertaining.

Chilled Farro & Melon Salad with Prosciutto and Mint

Sweet and savory collide in this unexpected yet elegant summer salad.

Juicy melon, salty prosciutto, and cool mint come together with farro for a dish that’s refreshing, unique, and wonderfully satisfying.

Ingredients:

• 1 cup uncooked farro
• 1 cup cantaloupe or honeydew, balled or cubed
• 3 oz prosciutto, torn into pieces
• ¼ cup fresh mint leaves, torn
• Juice of 1 lime
• 2 tbsp olive oil
• Fresh cracked black pepper

Instructions:

1. Cook farro according to package directions. Let cool completely.
2. In a large bowl, combine farro, melon, prosciutto, and mint.
3. In a small bowl, whisk lime juice, olive oil, and pepper.
4. Drizzle dressing over salad and gently toss.
5. Chill for 15–20 minutes before serving.

This dish is an ode to summer’s lighter side.

It’s salty, sweet, and herbaceous, perfect for brunches, lunches, or elegant backyard gatherings.

Grilled Shrimp and Farro Salad with Mango and Cilantro

This tropical-inspired salad is a vibrant combination of grilled shrimp, juicy mango, and nutty farro.

The bright cilantro-lime dressing ties everything together for a refreshing and filling summer meal.

Ingredients:

• 1 cup uncooked farro
• 12 large shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• ½ cup red bell pepper, finely diced
• ¼ cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 lime, juiced
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Cook farro according to package instructions. Let cool.
2. Preheat grill to medium-high heat. Toss shrimp with olive oil, lime juice, chili powder, salt, and pepper.
3. Grill shrimp for about 2-3 minutes per side, until cooked through.
4. In a large bowl, combine the cooked farro, mango, red bell pepper, and cilantro.
5. Add the grilled shrimp on top and serve immediately.

This light but satisfying salad is the perfect dish for a summer dinner party or a simple weeknight meal.

The sweet mango and zesty lime dressing beautifully balance the smoky grilled shrimp, creating a deliciously refreshing bite.

Farro & Roasted Veggie Bowl with Tahini-Lemon Dressing

Packed with roasted vegetables and earthy farro, this bowl is a nourishing and wholesome meal that’s perfect for any time of day.

The creamy tahini-lemon dressing adds the perfect amount of richness and tang.

Ingredients:

• 1 cup uncooked farro
• 1 cup diced sweet potato
• 1 cup cauliflower florets
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tbsp water (more if needed)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato and cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
2. Cook farro according to package directions. Set aside to cool.
3. For the dressing, whisk together tahini, lemon juice, garlic, water, salt, and pepper until smooth.
4. Assemble the bowls by layering farro, roasted veggies, and a drizzle of tahini-lemon dressing.
5. Garnish with fresh parsley and serve.

This bowl is hearty and packed with nutrients, making it a great option for a filling lunch or dinner.

The roasted vegetables bring a natural sweetness that pairs perfectly with the creamy tahini dressing.

Farro & Tomato Gazpacho with Basil

For a cool, refreshing, and light summer dish, this chilled tomato gazpacho is a great way to enjoy the season’s best produce.

The farro adds a nice chewy texture that makes the soup heartier while the fresh basil enhances its aroma.

Ingredients:

• 1 cup uncooked farro
• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• ½ red bell pepper, chopped
• ¼ cup red onion, chopped
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tsp garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook farro according to package directions. Let cool completely.
2. In a blender, combine tomatoes, cucumber, red bell pepper, onion, vinegar, olive oil, and garlic. Blend until smooth. Season with salt and pepper.
3. Chill the gazpacho in the fridge for at least 1 hour before serving.
4. To serve, divide the chilled gazpacho into bowls and top with cooked farro and fresh basil.

This soup is a great way to enjoy fresh summer produce in a lighter form.

The farro adds substance to the gazpacho, turning it into a satisfying and nutritious meal that’s perfect for hot days.

Farro & Grilled Vegetable Tacos with Avocado Salsa

These tacos are a fresh, veggie-packed alternative to traditional tacos.

Farro adds a nutty texture while grilled vegetables and a zesty avocado salsa make each bite bright and refreshing.

Ingredients:

• 1 cup uncooked farro
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 ripe avocado, diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions. Set aside.
2. Preheat the grill to medium-high heat. Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Grill the vegetables for 3–4 minutes on each side until lightly charred and tender.
3. In a small bowl, mix the diced avocado, cilantro, lime juice, salt, and pepper to make the salsa.
4. Warm the tortillas on the grill for about 1 minute.
5. Assemble the tacos by layering farro, grilled vegetables, and avocado salsa in each tortilla.

These tacos are perfect for a summer fiesta or a quick weeknight dinner.

The combination of charred vegetables and creamy avocado salsa with the nutty farro makes for a satisfying and fresh meal.

Lemon-Ricotta Farro Pancakes with Fresh Berries

For a brunch-worthy treat, these farro pancakes are light yet filling, with a hint of lemon and ricotta that pairs perfectly with fresh summer berries.

They’re a delightful way to start the day!

Ingredients:

• 1 cup cooked farro
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup ricotta cheese
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup milk
• 1 tbsp olive oil (or butter)
• 1 cup mixed fresh berries (blueberries, raspberries, strawberries)
• Maple syrup for serving

Instructions:

1. In a medium bowl, combine flour, baking powder, and salt.
2. In a separate bowl, whisk eggs, ricotta cheese, lemon zest, lemon juice, and milk until smooth.
3. Stir in the cooked farro.
4. Heat a nonstick skillet over medium heat and lightly grease with olive oil or butter.
5. Pour batter onto the skillet in ¼ cup portions and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown.
6. Serve with fresh berries and a drizzle of maple syrup.

These pancakes bring a fresh twist to your typical breakfast with the addition of farro, giving them a chewy texture that pairs perfectly with the light ricotta and the burst of citrus from the lemon.

Summer Farro & Roasted Beet Salad with Goat Cheese and Walnuts

This vibrant salad combines earthy roasted beets with creamy goat cheese, crunchy walnuts, and nutty farro.

It’s a refreshing, wholesome dish that’s perfect for both lunch and dinner.

Ingredients:

• 1 cup uncooked farro
• 2 medium beets, roasted and diced
• ¼ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• 2 cups mixed greens (arugula, spinach, or your favorite salad mix)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, then peel and dice.
2. Cook farro according to package directions. Set aside.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper for the dressing.
4. In a large bowl, combine cooked farro, roasted beets, mixed greens, and walnuts.
5. Drizzle with dressing, top with crumbled goat cheese, and serve immediately.

This salad is an excellent balance of earthy, creamy, and crunchy elements.

The roasted beets bring a sweet richness, while the farro provides a hearty base, making this salad a perfect meal on its own or a side dish to any summer entree.

Farro & Watermelon Salad with Feta and Mint

This salad is the epitome of summer refreshment, combining the sweet juiciness of watermelon with the tangy bite of feta and the herbaceous freshness of mint.

Farro adds a chewy texture, making this a satisfying dish for any summer gathering.

Ingredients:

• 1 cup uncooked farro
• 2 cups watermelon, cubed
• ½ cup feta cheese, crumbled
• ¼ cup fresh mint leaves, chopped
• 1 cucumber, diced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions. Drain and let cool.
2. In a large bowl, combine the watermelon, cucumber, feta, mint, and farro.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle dressing over the salad and toss gently to combine.
5. Chill in the fridge for 15–20 minutes before serving.

This sweet and savory salad is a perfect side for grilled meats or as a light, refreshing meal.

The watermelon keeps things cool, while the feta adds a salty contrast that makes this dish unforgettable.

Farro-Stuffed Bell Peppers with Black Beans and Corn

These colorful stuffed peppers are packed with farro, black beans, corn, and a touch of cheese for a hearty yet healthy meal.

They’re vibrant, filling, and perfect for a make-ahead dinner or a weekend cookout.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked farro
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place the bell peppers in a baking dish and drizzle with olive oil. Roast in the oven for about 15 minutes until slightly softened.
2. In a large bowl, combine the cooked farro, black beans, corn, shredded cheese, cumin, chili powder, salt, and pepper.
3. Stuff the peppers with the farro mixture, packing it in tightly.
4. Return the stuffed peppers to the oven and bake for an additional 20–25 minutes until peppers are tender and the filling is heated through.
5. Garnish with fresh cilantro before serving.

These stuffed peppers are a hearty, nutritious meal, perfect for lunch or dinner.

The farro provides a satisfying base while the combination of beans, corn, and spices makes this dish an absolute crowd-pleaser.

Farro & Basil Pesto Caprese Salad

This twist on the classic Caprese salad brings the richness of basil pesto into the mix, giving the dish a new dimension of flavor.

The nutty farro adds depth, making this a filling and flavorful summer salad.

Ingredients:

• 1 cup uncooked farro
• 1 pint cherry tomatoes, halved
• 1 cup fresh mozzarella, torn into pieces
• ½ cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook farro according to package directions. Let cool to room temperature.
2. In a large bowl, combine the cooked farro, cherry tomatoes, and fresh mozzarella.
3. Add the basil pesto and olive oil, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil leaves and serve chilled or at room temperature.

This Caprese-inspired salad is full of fresh flavors and vibrant colors.

The basil pesto elevates the dish, while the farro makes it a hearty, satisfying option for lunch or dinner.

Grilled Chicken and Farro Salad with Roasted Red Pepper Dressing

This hearty salad features grilled chicken, nutty farro, and a smoky roasted red pepper dressing that ties all the ingredients together.

It’s a satisfying, protein-packed meal that’s perfect for a summer lunch or dinner.

Ingredients:

• 1 cup uncooked farro
• 2 boneless, skinless chicken breasts
• 1 jar (12 oz) roasted red peppers, drained
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 cup mixed greens (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook farro according to package instructions. Set aside to cool.
2. Season chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill over medium-high heat for 6-7 minutes per side, or until cooked through. Let rest before slicing.
3. For the dressing, blend the roasted red peppers, olive oil, vinegar, garlic, salt, and pepper in a blender or food processor until smooth.
4. In a large bowl, combine farro, grilled chicken slices, and mixed greens (if using). Drizzle with the roasted red pepper dressing and toss gently to combine.
5. Garnish with fresh parsley and serve.

This salad is a perfect balance of smoky, savory, and fresh flavors, with the grilled chicken providing protein and farro offering a satisfying chew.

The roasted red pepper dressing is the star, giving the dish a rich, smoky taste that complements the rest of the ingredients beautifully.

Farro & Corn Summer Frittata

Packed with summer vegetables and the earthy flavor of farro, this frittata is a great way to enjoy a light yet filling meal.

It’s perfect for breakfast, brunch, or a quick weeknight dinner.

Ingredients:

• 1 cup cooked farro
• 1 cup corn kernels (fresh or frozen)
• 6 large eggs
• ½ cup milk
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• ½ cup shredded cheese (cheddar, mozzarella, or feta)

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper, cooking for about 5 minutes until softened.
2. Add the corn and cook for another 2 minutes. Stir in the cooked farro and cumin, and season with salt and pepper.
3. In a bowl, whisk together eggs and milk, then pour over the vegetable and farro mixture in the skillet. Sprinkle with shredded cheese.
4. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and lightly golden.
5. Let cool for a few minutes before slicing. Serve warm or at room temperature.

This frittata is a delicious and nutritious option that combines the sweetness of corn with the nuttiness of farro and the creaminess of eggs.

It’s a great dish to serve for brunch or as a light dinner, especially when paired with a side salad.

Farro & Chickpea Salad with Roasted Lemon-Tahini Dressing

This salad combines the nutty texture of farro with the earthiness of chickpeas and the bright, tangy flavor of roasted lemon-tahini dressing.

It’s a satisfying vegetarian dish that can easily be turned into a full meal or served as a side.

Ingredients:

• 1 cup uncooked farro
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp honey
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook farro according to package directions. Let cool.
2. In a large bowl, combine the cooked farro, chickpeas, cucumber, tomatoes, and red onion.
3. For the dressing, whisk together olive oil, lemon juice, tahini, honey, salt, and pepper in a small bowl until smooth.
4. Drizzle the dressing over the salad and toss to combine.
5. Garnish with fresh parsley and serve.

This salad is a refreshing and filling dish, with the roasted lemon-tahini dressing adding a rich, creamy element to the earthy chickpeas and chewy farro.

It’s great for meal prepping and can be enjoyed as a light lunch or dinner on its own.

Farro & Peach Salad with Goat Cheese and Honey Vinaigrette

This salad is a perfect combination of juicy peaches, creamy goat cheese, and nutty farro.

The honey vinaigrette adds a touch of sweetness to balance out the savory flavors, making it a light and refreshing dish for summer.

Ingredients:

• 1 cup uncooked farro
• 2 ripe peaches, sliced
• ½ cup goat cheese, crumbled
• 1 tbsp honey
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• Salt and pepper to taste
• ¼ cup fresh basil, chopped

Instructions:

1. Cook farro according to package directions and let cool.
2. In a small bowl, whisk together honey, vinegar, olive oil, salt, and pepper until smooth.
3. In a large bowl, combine the cooked farro, sliced peaches, and goat cheese.
4. Drizzle the honey vinaigrette over the salad and toss gently to combine.
5. Garnish with fresh basil before serving.

This salad is a delightful balance of sweet, savory, and creamy flavors.

The farro adds a chewy texture, while the peaches and goat cheese bring a fresh, summer-inspired touch to every bite.

Farro & Cucumber Gazpacho with Yogurt and Dill

A cool and refreshing take on classic gazpacho, this chilled soup incorporates farro for added texture.

It’s packed with fresh cucumbers, herbs, and a creamy yogurt topping, making it a light yet filling summer meal.

Ingredients:

• 1 cup uncooked farro
• 2 cucumbers, peeled and chopped
• 1 small onion, chopped
• 2 tomatoes, chopped
• 1 garlic clove, minced
• 1 cup Greek yogurt
• 2 tbsp fresh dill, chopped
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions and set aside to cool.
2. In a blender, combine cucumbers, onion, tomatoes, garlic, red wine vinegar, and olive oil. Blend until smooth.
3. Stir in the cooled farro and season with salt and pepper.
4. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
5. Serve the chilled soup with a dollop of Greek yogurt on top and garnish with fresh dill.

This gazpacho is perfect for a hot summer day.

The refreshing cucumber base, creamy yogurt, and nutty farro combine into a cooling soup that’s both satisfying and hydrating.

Farro & Roasted Eggplant Salad with Tahini Dressing

This Mediterranean-inspired salad brings together roasted eggplant, nutty farro, and a rich tahini dressing.

The combination of flavors is earthy, smoky, and creamy, making it a delicious and filling option for a summer meal.

Ingredients:

• 1 cup uncooked farro
• 2 medium eggplants, cubed
• 3 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• ¼ cup fresh parsley, chopped
• 2 tbsp pomegranate seeds (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the eggplant cubes with 1 tbsp olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25–30 minutes, or until golden and tender.
2. Cook farro according to package directions and let cool.
3. For the dressing, whisk together tahini, lemon juice, garlic, and the remaining olive oil. Add water if needed to reach a creamy consistency.
4. In a large bowl, combine the cooked farro, roasted eggplant, and parsley. Drizzle with the tahini dressing and toss to coat.
5. Garnish with pomegranate seeds if desired and serve.

This roasted eggplant salad is full of depth and flavor, with the farro providing heartiness, the eggplant offering a smoky richness, and the tahini dressing adding creaminess and tang.

It’s a great option for a filling side or a light main dish.

Farro & Mango Salsa Salad with Lime Vinaigrette

This tropical salad brings together the sweetness of ripe mangoes, the earthiness of farro, and a zesty lime vinaigrette.

It’s a colorful, refreshing dish that can be served as a light lunch or a side for grilled meats.

Ingredients:

• 1 cup uncooked farro
• 2 ripe mangoes, diced
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• 1 cucumber, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook farro according to package directions and let cool.
2. In a large bowl, combine the cooked farro, diced mangoes, bell pepper, onion, cucumber, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper for the vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to combine.
5. Serve immediately or chill in the fridge for 30 minutes for a cooler, more refreshing dish.

This salad is bursting with fresh, tropical flavors.

The sweetness of the mango pairs beautifully with the savory farro and the tangy lime dressing, creating a bright and satisfying summer meal.

Farro & Roasted Sweet Potato Buddha Bowl

A nourishing and hearty Buddha bowl that’s perfect for summer, featuring roasted sweet potatoes, farro, and a rich tahini dressing.

This dish is filling, flavorful, and packed with nutrients.

Ingredients:

• 1 cup uncooked farro
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• ½ cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (or more for desired consistency)
• 1 cup spinach or kale
• 2 tbsp sesame seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, paprika, cumin, salt, and pepper. Spread the cubes in a single layer on a baking sheet and roast for 25–30 minutes, or until golden and tender.
2. Cook farro according to package directions and set aside.
3. In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy. Add more water if needed to thin the dressing.
4. In a large bowl, layer farro, roasted sweet potatoes, and spinach (or kale).
5. Drizzle with the tahini dressing and sprinkle with sesame seeds before serving.

This Buddha bowl is an easy and nourishing meal that combines the sweetness of roasted sweet potatoes with the heartiness of farro.

The creamy tahini dressing ties everything together for a rich, balanced flavor.

Farro & Zucchini Fritters with Yogurt-Dill Sauce

These crispy farro and zucchini fritters are light, flavorful, and perfect for a summer snack or appetizer.

Paired with a creamy yogurt-dill sauce, they make a refreshing and satisfying dish.

Ingredients:

• 1 cup cooked farro
• 2 medium zucchinis, grated
• 2 large eggs
• ½ cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

For the Yogurt-Dill Sauce:

• ½ cup Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked farro, grated zucchini, eggs, breadcrumbs, parsley, garlic powder, salt, and pepper. Stir until well combined.
2. Heat olive oil in a large skillet over medium heat. Spoon spoonfuls of the farro-zucchini mixture into the skillet, pressing them down gently to form fritters.
3. Cook for 3–4 minutes on each side, or until golden brown and crispy.
4. In a small bowl, whisk together the yogurt, dill, lemon juice, olive oil, salt, and pepper to make the sauce.
5. Serve the fritters with a dollop of yogurt-dill sauce on top.

These crispy fritters are a great way to enjoy zucchini and farro in a light, savory snack.

The creamy yogurt-dill sauce adds a refreshing touch that perfectly complements the flavors in the fritters.