This Lemon Farro Salad is packed with roasted zucchini, nutty farro, creamy feta, and a lemony dressing that ties it all together. Fresh, bright, and perfect for any season.
Jump to:
Why This Recipe Stands Out
I love how this Lemon Farro Salad hits that perfect mix of fresh, hearty, and bright. It’s one of those recipes that feels simple but still brings something special to the table. Here’s why I keep making it:
- Nutty, Chewy Farro: Farro gives the salad a hearty, satisfying base. It’s one of my favorite grains to use when I want something filling but not heavy.
- Zucchini That Actually Tastes Amazing: Roasting the zucchini brings out its sweetness and gives it a golden edge. I love pairing it with fresh elements like those in this Microgreens Salad — it’s all about balance.
- Bright Lemon Dressing: The lemon juice and zest tie everything together. I always add a bit of Dijon for depth and a drizzle of maple syrup to mellow the acidity — kind of like the sweet-savory balance I love in this Chicken Pastrami Salad.
- Sweet-Salty Flavor Combos: The feta and dried cherries bring that salty-sweet contrast I can’t get enough of. It reminds me of the layered flavors in my favorite Classic Shepherd’s Salad — every bite tastes a little different.
- Perfect for Make-Ahead Meals: This salad holds up beautifully in the fridge. I often make it in the morning, then serve it chilled or at room temp later — great for picnics, meal prep, or quick lunches.
Key Ingredients
- Farro – I use Italian farro for its nutty flavor and chewy texture. It holds up well and makes the salad feel hearty.
- Zucchini – Roasting brings out its natural sweetness and gives the salad some golden, caramelized edges.
- Feta Cheese – I love the creamy, salty bite this adds. It balances the sweetness of the cherries and the brightness of the lemon.
- Dried Cherries – These bring a little chew and a burst of tart sweetness. They make every bite interesting.
- Pine Nuts – Toasting them adds a warm, buttery crunch that I can’t skip.
- Fresh Herbs – A mix of parsley and mint gives the salad that fresh, vibrant lift I’m always after in lemony dishes.
- Scallions – These add a light onion flavor without being overpowering. I love how they wake everything up.
- Lemon Dressing – Fresh lemon juice, zest, Dijon, garlic, and olive oil — it’s bright, balanced, and pulls the whole dish together.
Substitutions and Variations
- Swap the Grain: If I’m out of farro, I’ll use quinoa, barley, or even brown rice. Just adjust the cooking time — farro’s chewiness is hard to beat, but these are great backups.
- Zucchini Alternatives: Roasted eggplant or asparagus work really well here. I’ve even used leftover grilled veggies to switch things up.
- Feta Options: If I need a dairy-free version, I use a plant-based feta or skip the cheese entirely and add more toasted nuts or seeds.
- Fruit Substitutes: Dried cranberries or chopped dried apricots make an easy swap for the cherries — both add that sweet bite I love in grain salads.
- More Protein: To make it more filling, I’ve added chickpeas or grilled chicken on top. Both work beautifully without changing the flavor profile too much.
How to Make Lemon Farro Salad
Step 1: In a medium saucepan, combine the farro, water, and ½ teaspoon of salt. Bring to a boil, then reduce to a simmer and cook on medium-low heat for 15–20 minutes, or until the water is absorbed and the farro is tender. Remove from heat and let cool.
Step 2: Preheat the oven to 425°F (220°C). Slice the zucchini in half lengthwise, then cut into half-moon pieces. Toss with 1 tablespoon of olive oil, the remaining ½ teaspoon of salt, and black pepper. Spread on a parchment-lined baking sheet and roast for about 15 minutes, or until golden at the edges.
Step 3: While the zucchini roasts, prepare the dressing. In a small bowl or jar, whisk together the lemon juice, zest, Dijon mustard, grated garlic, olive oil, salt, pepper, and optional honey or maple syrup. Adjust seasoning to taste.
Step 4: In a large bowl, combine the cooked farro, roasted zucchini, feta, dried cherries, pine nuts, parsley, mint, and scallions.
Step 5: Drizzle the dressing over the salad and toss gently to combine. Serve warm, room temperature, or chilled.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Lemon Farro Salad
Simple Grilled Proteins
- This salad pairs beautifully with Chicken Riganati, Sheet Pan Salmon Oreganata or Dill Shrimp. The citrus in the dressing brings out the best in lightly seasoned grilled mains.
Light Summer Sides
- For a refreshing contrast, serve it with a Cucumber Red Onion Salad, Chilled Gazpacho Soup, or thinly sliced radishes tossed in lemon juice and olive oil.
Brunch or Mezze Boards
- Add this salad to a brunch or mezze-style spread with soft-boiled eggs, warm pita, olives, and hummus. It’s great served room temp, so it works well for grazing.
Make It a Main
- To turn it into a full meal, I love topping it with crispy chickpeas, roasted eggplant, or slices of grilled halloumi. It’s filling without feeling heavy.
Frequently Asked Questions
Farro is an ancient grain with a nutty flavor and chewy texture. I usually find it in the grain or rice aisle at most grocery stores, often labeled as Italian or pearled farro.
Yes! I love it warm, especially right after the farro and zucchini are freshly cooked. But it’s also great at room temperature or chilled — super flexible.
I’ve topped it with grilled chicken, roasted salmon, or even crispy chickpeas. All of them work really well with the lemony dressing and roasted zucchini.
I store leftovers in an airtight container in the fridge, and they hold up great for 3–4 days. I usually give it a quick toss and a squeeze of fresh lemon before serving again.
Recipe
Lemon Farro Salad
Ingredients
- 1 cup farro Italian, rinsed
- 2 cups water
- 2 zucchini medium, sliced into half-moons
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper to taste
- ½ cup feta cheese crumbled
- ¼ cup dried cherries roughly chopped
- 2 tablespoon pine nuts toasted
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh mint chopped
- ¼ cup scallions minced
For the Dressing:
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 garlic clove small, grated or pressed
- ¼ cup extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon honey or maple syrup to balance acidity (optional)
Instructions
- Add farro, water and ½ teaspoon salt to a medium saucepan and bring to a boil. Reduce to simmer and cook on a medium low heat for about 15 to 20 minutes until water has absorbed. Remove from the heat and let it cool.
- Meanwhile, preheat the oven to 425 F. Cut the zucchini in half lengthwise and then slice into half-moon pieces. Toss with 1 tablespoon of olive oil, the remaining ½ teaspoon of salt and pepper. Spread on a parchment lined baking sheet and roast for about 15 minutes until the edges start to turn golden.
- While the zucchini is roasting, make the dressing. In a small jar or bowl whisk the ingredients for the dressing. If necessary, adjust salt and pepper.
- In a large bowl combine farro, roasted zucchini, dried cherries, feta cheese, pine nuts, parsley, mint and scallions. Drizzle with the dressing and toss to combine.
Notes
- I recommend rinsing the farro before cooking — it helps remove excess starch and keeps the grains from clumping.
- To save time, I like roasting the zucchini while the farro cooks. That way, everything’s ready at the same time and the salad comes together faster.
- I always toast the pine nuts in a dry skillet until golden. It only takes a few minutes, but it brings out their buttery flavor and adds a satisfying crunch.
- If I’m making this ahead, I wait to add the herbs until just before serving so they stay fresh and vibrant.
- Don’t skip the lemon zest — it adds brightness and really lifts the whole salad, especially if you’re serving it chilled.
- I like to keep extra dressing on hand. Farro tends to soak up flavor over time, so a little drizzle before serving helps refresh the salad.
Nutrition
More Recipes You'll Enjoy
- Zoodles with Pesto and Halloumi - This zoodles with pesto and halloumi recipe uses ingredients like zucchini noodles and pine nuts for a grain-free, low-carbohydrates dish that doesn't compromise on flavor.
- Halloumi and Dill Pickle Pasta Salad - This Halloumi and Dill Pickle Pasta Salad has big flavors with tangy dill pickled cucumbers, creamy avocado mayo, and seared halloumi.
- Herbed Chicken with Farro Risotto - A new and delicious twist on a regular risotto. This Parmesan Farro Risotto, in combination with herbed chicken, makes an easy and hearty dish for a casual get-together.
- Mushroom Farro Risotto - This Mushroom Farro Risotto is a hearty, healthy comfort food packed with flavor. It's a wonderful alternative to the classic rice risotto, and it’s just as creamy and deliciou
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Cathy in Maine says
Another delicious recipe from Iryna! This one’s a keeper!!
Iryna Bychkiv says
Cathy, thank you so much for your comment and a 5-star rating! I'm happy you enjoyed this recipe!