This summer farro salad brings together garlic-sautéed eggplant and zucchini, juicy cherry tomatoes, peppery arugula and creamy mozzarella in a simple balsamic dressing. Sun-dried tomatoes add a savory depth, while basil, parsley and chives keep every bite fresh. Serve it as a light lunch or a side dish while summer vegetables are still at their best.
This salad captures what I love about the transition of the season: eggplant, zucchini and tomatoes are still on the table, with nutty farro making the meal a little more substantial. There is no need to hurry away from summer just yet.
Why you will love this salad
- A mix of textures: chewy grains, tender vegetables, juicy tomatoes and soft mozzarella.
- No oven needed: cook the farro in a saucepan and sauté the vegetables in a skillet.
- Useful for lunch or dinner: makes two main-course portions or four side portions.
- Easy to prepare in stages: cook the grains and vegetables ahead, then add the fresh ingredients when serving.
Ingredients and Variations
Farro: Its nutty flavor and chewy texture give this salad substance. Check your package for cooking instructions, as whole, semi-pearled and pearled farro cook at different speeds. Aim for grains that are tender but still have a pleasant bite. I recommend this farro brand for its flavor and pleasantly chewy texture.
Eggplant and zucchini: Cut both into small, even cubes so they cook evenly. A wide skillet helps them brown without steaming. The eggplant should be tender all the way through, and the zucchini should hold its shape.
Garlic: A lightly crushed whole clove gently perfumes the cooking oil without leaving pieces of garlic throughout the salad. Let it become fragrant but not brown, then remove it after the vegetables are cooked.
Fresh and sun-dried tomatoes: Cherry tomatoes bring juicy sweetness, while a small amount of sun-dried tomato adds a more concentrated, savory flavor. Drain oil-packed sun-dried tomatoes and chop them finely.
Arugula: Its peppery bite balances the mozzarella and vegetables. Baby spinach is a milder alternative. Add the leaves after the cooked ingredients have cooled.
Mozzarella: I used pearl mozzarella because its tiny size pairs perfectly with this spoonable salad. In alternative you can use buffalo mozzarella bocconcini. Drain them well and cut larger pieces into bite-size portions. Cow’s-milk mozzarella works well too.
Fresh herbs: Basil and parsley add freshness without overpowering the vegetables. Chop them close to serving.
Extra virgin olive oil and balsamic vinegar: Choose an extra virgin olive oil you enjoy in salads. For the vinegar, I recommend a pourable balsamic vinegar. Balsamic glaze is thicker and sweeter and is not a direct substitute in this dressing.
How to make End of Summer Farro Salad
1. Cook the farro. Rinse under cold water. Cook in plenty of salted boiling water according to the package instructions, until tender with a little chew. Drain thoroughly and spread in a shallow dish to cool while you prepare the remaining ingredients.
2. Sauté the vegetables with garlic. Heat the cooking olive oil in a wide skillet over medium heat. Add the lightly crushed garlic clove and cook for about 1 minute, until fragrant but not browned. Add the cubed eggplant and zucchini, increase the heat to medium-high and season lightly. Cook, stirring occasionally, for 10-12 minutes, or until lightly browned and tender throughout. Work in batches if necessary. Remove and discard the garlic, then set the vegetables aside to cool.
3. Prepare the fresh ingredients. Quarter the cherry tomatoes and chop the drained sun-dried tomatoes. Drain the mozzarella and prepare the herbs.
4. Make the dressing. Combine the dressing olive oil and balsamic vinegar in a small jar. Add salt and black pepper to taste, close the lid and shake well.
5. Assemble. Place the cooled farro and sautéed vegetables in a large bowl. Add the cherry tomatoes and sun-dried tomatoes. Toss with the dressing, then gently fold in the arugula, mozzarella and herbs. Taste and adjust the seasoning before serving.
This recipe yields 2 main-course servings or 4 side servings.
Tips for the best texture
- Drain the farro thoroughly so excess cooking water does not dilute the dressing.
- Leave space around the vegetables in the skillet to encourage browning.
- Let the cooked ingredients cool before adding the leaves and mozzarella.
- Drain the cheese well; its packing liquid can make the salad watery.
- For packed lunches, keep the arugula separate until you are ready to eat.
FAQ
Can I make this farro salad the day before?
Yes. Prepare and refrigerate the farro, sautéed vegetables and dressing, then add the fresh ingredients just before serving. This keeps the arugula fresh and the salad less watery.
Should farro salad be served hot or cold?
This version works best cool or briefly brought toward room temperature for serving. Avoid assembling it with hot farro, which will wilt the arugula and warm the mozzarella.
Is farro gluten-free?
No. Farro is wheat and contains gluten. For a gluten-free variation, substitute quinoa or brown rice and cook according to its own package instructions.
Can I make this salad without mozzarella?
Yes. Omit the mozzarella for a dairy-free, vegan version. The vegetables, herbs and balsamic dressing still give it plenty of flavor.
Why is my farro salad watery?
The most likely causes are insufficiently drained farro or mozzarella, or liquid released by the tomatoes after assembly. Drain ingredients well and add the fresh tomatoes and cheese close to serving.
Ingredients
SALAD INGREDIENTS
DRESSING
- 1 tbsp olive oil extra virgin
- ½ tbsp balsamic vinegar
- ⅛ tsp pepper black, crushed
- ½ tsp salt
Instructions
- Rinse farro under cold water. Cook in plenty of salted boiling water according to the package instructions, until tender with a little chew. Drain thoroughly and spread in a shallow dish to cool while you prepare the remaining ingredients.
- Heat the cooking olive oil in a wide skillet over medium heat. Add the lightly crushed garlic clove and cook for about 1 minute, until fragrant but not browned. Add the cubed eggplant and zucchini, increase the heat to medium-high and season lightly.
- Cook, stirring occasionally, for 10-12 minutes, or until lightly browned and tender throughout. Work in batches if necessary. Remove and discard the garlic, then set the vegetables aside to cool.
- Quarter the cherry tomatoes and chop the drained sun-dried tomatoes. Drain the mozzarella and prepare the herbs.
- Combine the dressing olive oil and balsamic vinegar in a small jar. Add salt and black pepper to taste, close the lid and shake well.
- Place the cooled farro and sautéed vegetables in a large bowl. Add the cherry tomatoes and sun-dried tomatoes. Toss with the dressing, then gently fold in the arugula, mozzarella and herbs. Taste and adjust the seasoning before serving.
Nutrition
WHAT TO SERVE WITH END OF SUMMER FARRO SALAD
Serve generous bowls as a light lunch, with a little focaccia if you like. Smaller portions work alongside grilled fish or chicken.
For another way to enjoy these grains and summer produce, try my farro stuffed tomatoes. If ripe tomatoes are filling your kitchen, my creamy tomato risotto is another seasonal meal to make next. You can find more ideas in my September seasonal produce guide.
MAKE AHEAD AND STORING SUGGESTIONS
Cook the farro and vegetables ahead and refrigerate promptly in airtight containers for up to three days. Keep the dressing in a separate covered jar in the refrigerator; shake again before using. Add the tomatoes, arugula, mozzarella and herbs shortly before serving for the best texture.
Refrigerate assembled leftovers promptly and enjoy within two days for best quality, provided the ingredients were fresh when combined. Count storage time from when the farro and vegetables were originally cooked. The arugula will soften and the tomatoes and mozzarella may release liquid.
Keep the salad chilled when transporting it for lunch. Do not leave it unrefrigerated for more than two hours, or one hour in temperatures above 90°F/32°C. I would not freeze the assembled salad because the fresh vegetables and mozzarella will lose their texture.
MORE DELICIOUS RECIPES FOR YOU
Pesto Salad with Shrimp and Farro: A wholesome, Italian-inspired dish that is balanced and packed with nutrients. This salad is super quick to make, it keeps you going through the afternoon and it is tasty thanks to its mix of flavors and textures.
Winter Kale Salad with Farro, Pecorino and spicy dates: A nourishing salad that combines farro with kale and crunchy veggies. The dates are balancing the bitterness of the vegetables and the zesty pecorino dressing makes it creamy and flavorful.
Spelt tagliatelle pasta with kale, farro and Walnut pesto:Homemade spelt tagliatelle with sautéed mushrooms and a creamy kale walnut pesto. The nutty flavor of the spelt pairs beautifully with the earthy vegetables for a nourishing Italian pasta dish.
Farro Stuffed tomatoes: Farro stuffed tomatoes are a classic Italian summer recipe that is filled with different layers of flavor: the nutty farro, the creamy Parmesan, the gooey mozzarella, the pulp of tomatoes, the fresh basil.
✨ This Mediterranean Farro salad is a great recipe if you want simple and flavorful recipe. I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
This post has been updated since its original version.
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