Photo of Summer vegetable and farro salad by WW

Summer vegetable and farro salad

Total Time
45 min
15 min
30 min
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.


Uncooked farro

¾ cup(s)

Table salt

¼ tsp, for cooking farro


2 cup(s)

Corn on the cob

2 ear(s), medium, kernels removed (about 1 cup)

Uncooked zucchini

¾ cup(s), chopped

Plain fat free Greek yogurt

¼ cup(s)

Reduced calorie mayonnaise

¼ cup(s)


¼ cup(s), fresh, chopped


3 Tbsp, chopped, finely

Apple cider vinegar

1 Tbsp

Table salt

½ tsp

Black pepper

tsp, freshly ground

Plum tomato

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


  1. Combine farro, salt, and 2 cups 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.
  3. Serving size: about 1 cup


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.