Summer Whole Grain and Vegetable Salad

4.67 from 3 votes

Farro, or whatever grain you choose, mixed with a whole bunch of colorful vegetables and herbs results in a salad with plenty of texture and chew.

Prep Time20

Cook Time0

Total Time20

Course: Salad

Cuisine: American

Servings: People

1 cup cooked farro (or barley)
1 ½ cups halved yellow grape tomatoes
1 cup thinly sliced summer squash (green or yellow or a combination; if your squash is more than 1 1/2 inches in diameter, halve it lengthwise before slicing)
1 cup baby arugula
8 scallions (minced)
1 tablespoon rice vinegar (or to taste)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)
¼ cup slivered torn fresh basil leaves

In a large bowl, combine the farro (or barley), grape tomatoes, summer squash, and arugula.
In a small bowl, combine the scallions, rice vinegar, olive oil, salt, and pepper.
Pour the dressing over the salad, add the basil leaves, and gently toss until everything is well combined. Serve cool or at room temperature.

I also used green and yellow pattypan squash in this recipe because that’s what I had on hand, but you can use any small, firm summer squash or zucchini. Sometimes, people don’t realize you can eat summer squash uncooked, but it’s great to use raw in salads and other recipes. Make sure it's not too mature or large, as then it might have a slightly mealy or watery texture.
You can also sub in diced tomatoes for the smaller cherry or grape tomatoes. Try other fresh herbs in place of the basil.
Try spinach instead of the arugula if you like a milder flavor.
Use whatever whole grain strikes your fancy!