Meatless Monday: Summer Farro Salad

This entry was posted on Jul 16, 2018 by Charlotte Bell.

Summer Farro Salad

As temps climb, hot food has moved to the back burner, so to speak. Salads are my summer staples. This Summer Farro Salad is a meal in itself.

This recipe came from Forks Over Knives magazine. It packs plenty of crunch and gave me an opportunity to enjoy the last of my backyard lettuce as it was beginning to bolt. (The recipe actually calls for a base of spinach, but my lettuce needed to be consumed!)

This Summer Farro Salad was very easy to put together. I made the farro ahead of time so that it had time to cool before I combined it with the veggies. Sometimes adding hot grains to veggies can slightly cook the veggies. Since I crave the crunch of raw veggies, I cooled the farro in the fridge.

This is a great recipe for do-ahead veggie prep. Everything gets combined all at once into one bowl. So you can store the all chopped veggies in the same container until you’re ready to use them.

Like most recipes, I altered the original a bit. But for the most part, this salad resembles the original. When I first read the recipe, I anticipated needing to add some olive oil to the dressing. But the dressing actually ended up being perfect as is.

This salad makes 6 servings.

Summer Farro Salad

  • 1 cup farro, cooked, drained and cooled.
  • 1-1/2 cups (one can), cannellini beans, drained and rinsed
  • 8 ounces sugar snap peas, cut in half lengthwise
  • 4 radishes, thinly sliced
  • 1 fennel bulb, washed and sliced thinly
  • zest of one lemon

Dressing Ingredients:

  • 1/3 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 6 cloves of garlic, minced
  • 1/2-1 teaspoon salt
  • 1/8 teaspoon black pepper

Put It Together:

  1. Combine all the salad ingredients in a large bowl.
  2. Whisk the dressing ingredients together in a small bowl
  3. Add the dressing to the salad and enjoy!
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.