Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch.

Summer Vegetable and Farro Salad

3
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This fiber-rich salad combines fresh summer vegetables and farro with a creamy dill dressing. Out of season, use cooked frozen corn and halved grape tomatoes.

Ingredients

uncooked farro

¾ cup(s)

table salt

¼ tsp, for cooking farro

water

2 cup(s)

corn

2 medium, kernels removed (about 1 cup)

uncooked zucchini

¾ cup(s), diced

plain fat free Greek yogurt

¼ cup(s)

reduced calorie mayonnaise

¼ cup(s)

dill

¼ cup(s), fresh, chopped

uncooked shallot(s)

3 Tbsp, minced

apple cider vinegar

1 Tbsp

table salt

½ tsp

black pepper

⅛ tsp, freshly ground

plum tomato(es)

2 medium, diced (or about 1 cup diced ripe tomato)

Instructions

  1. Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully); drain well. Spoon farro into a serving bowl with corn and zucchini; mix well and allow farro to cool slightly.
  2. Meanwhile, in a medium bowl, combine yogurt, mayonnaise, dill, shallot, vinegar, salt and pepper. Add tomatoes to farro mixture and then drizzle with dressing; toss to coat. Cover and chill at least 30 minutes for flavors to blend. Yields about 1 cup per serving.

Notes

This recipe can be made with many types of grains. Give brown rice, barley or wheat berries a try. Although we’ve added the corn and zucchini in their uncooked state, you can microwave them until tender or sauté them in a nonstick pan until lightly browned.

A happier, healthier you starts here

Join Today