Summer Farro Salad

Why You’ll Love This Recipe

What makes this Summer Farro Salad stand out is its balance of textures and bold flavors. The farro adds a nutty, hearty element, while the vegetables provide freshness and crunch. The spicy peanut sauce is creamy, tangy, and just the right amount of heat, making every bite exciting. It’s a versatile dish that’s not only delicious but also packed with nutrients, making it a satisfying meal on its own or as a side dish. The salad is quick to prepare and can easily be made ahead of time, making it perfect for meal prep or potlucks.

Ingredients

For the Salad:

• 2 cups cooked farro*
• 1 cup shredded red cabbage
• ½ bell pepper, any color, seeded and thinly sliced
• 1 cup shredded carrot
• ½ cucumber, seeded and sliced into thin half moons
• 1 ½ cups finely chopped broccoli florets
• ¼ cup finely chopped cilantro
• 2 scallions, trimmed and thinly sliced
• ¼ cup crushed peanuts

For the Spicy Peanut Sauce:

• ¼ cup peanut butter
• 2 tablespoons low sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon sambal oelek**
• 1 tablespoon maple syrup
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, finely minced
• 2 tablespoons water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the farro: If you haven’t already, cook the farro according to the package instructions. Allow it to cool completely before using it in the salad.
2. Chop the vegetables: While the farro cools, prepare the vegetables. Shred the red cabbage, slice the bell pepper and cucumber, and chop the broccoli into small florets. Finely chop the cilantro and slice the scallions.
3. Make the spicy peanut sauce: In a small bowl, combine the peanut butter, soy sauce, sesame oil, rice wine vinegar, sambal oelek, maple syrup, grated ginger, garlic, and water. Whisk until smooth and creamy. Taste and adjust seasoning as needed – add more sambal oelek if you prefer more heat or a little more maple syrup for sweetness.
4. Assemble the salad: In a large bowl, combine the cooled farro, shredded cabbage, bell pepper, carrot, cucumber, broccoli, cilantro, and scallions. Toss to mix the vegetables and farro evenly.
5. Add the sauce: Pour the spicy peanut sauce over the salad and toss gently to coat everything in the sauce.
6. Finish with peanuts: Sprinkle the crushed peanuts over the top of the salad for a final crunch.
7. Serve: This salad can be served immediately or chilled in the fridge for 30 minutes to allow the flavors to marinate.

Servings and Timing

• Servings: This recipe serves 4 as a main dish or 6 as a side dish.
• Prep time: 15 minutes
• Cook time: 30 minutes (for farro, if not already cooked)
• Total time: 45 minutes

Variations

• Make it gluten-free: Use tamari instead of soy sauce for a gluten-free version of the spicy peanut sauce.
• Add protein: For a more filling meal, top the salad with grilled chicken, shrimp, or tofu.
• Make it spicy: Increase the amount of sambal oelek in the sauce for extra heat or add sliced fresh chili peppers on top.
• Add more vegetables: Feel free to add other crunchy veggies like bell peppers, snap peas, or even radishes for extra flavor and texture.
• Make it vegan: This recipe is already vegan-friendly if you choose a plant-based peanut butter and maple syrup.

Storage/Reheating

• Storage: Leftover salad can be stored in an airtight container in the fridge for up to 3 days. The salad can be enjoyed cold or at room temperature.
• Reheating: If you have leftover farro, you can reheat it in the microwave or on the stove with a splash of water, but the salad is best enjoyed cold or at room temperature.

FAQs

Can I use another grain instead of farro?

Yes, you can substitute farro with other whole grains such as quinoa, bulgur, or barley.

How do I cook farro?

To cook farro, rinse it under cold water, then simmer it in a pot of water or broth for 20-30 minutes until tender but still chewy. Drain any excess water before using.

Can I prepare this salad in advance?

Yes, you can prepare the salad and the spicy peanut sauce ahead of time. Just store them separately and combine them when ready to serve.

How do I make the peanut sauce less thick?

If the peanut sauce is too thick, simply add a little more water, one tablespoon at a time, until it reaches your desired consistency.

Is this salad gluten-free?

Yes, as long as you use tamari instead of soy sauce, this Summer Farro Salad is gluten-free.

Can I substitute sambal oelek with something else?

If you don’t have sambal oelek, you can use sriracha or another hot chili paste. Adjust the amount based on your desired level of spice.

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter for a more textured sauce, but smooth peanut butter creates a creamier consistency.

How can I make the salad spicier?

You can add more sambal oelek to the peanut sauce or sprinkle some fresh chili slices on top of the salad for added heat.

Can I add more protein to the salad?

Yes, grilled chicken, tofu, shrimp, or chickpeas would be great additions to make this salad more filling.

Can I use a different type of nut instead of peanuts?

Yes, you can substitute peanuts with cashews, almonds, or even sunflower seeds for a different crunch.

Conclusion

This Summer Farro Salad is a fresh, nutritious, and satisfying dish that is perfect for warm weather dining. With its chewy farro base, crisp vegetables, and spicy peanut sauce, it’s both a crowd-pleaser and a meal prep favorite. The combination of textures, flavors, and the creamy, spicy sauce makes this salad a delightful and hearty option that’s easy to prepare and even easier to enjoy. Whether you’re serving it as a main or side dish, this salad is sure to become a summer staple!

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