Looking for something fresh, vibrant, and ridiculously easy to toss together? This Summer Whole Grain and Vegetable Salad brings together the nutty chew of whole grains, juicy bursts of tomatoes, crisp ribbons of squash, and a peppery bite of arugula—tied together with a tangy-sweet vinaigrette and a fragrant touch of fresh basil. Whether you’re craving a quick weeknight side, a healthy desk lunch, or a dish for your next picnic, this salad is about to become your new go-to. It’s fast (just 20 minutes!), endlessly versatile, and no actual cooking required if you’ve prepped your grains. There’s just something magical about the way summer veggies and chewy grains mingle—each bite an explosion of color, flavor, and pure sunshine.
Why You’ll Love This Recipe
- Unbelievably Quick: Just a bit of chopping, a quick toss, and you’re done. You can even prep it in advance.
- Super Satisfying: The hearty grains make this more than just another salad—every forkful leaves you satisfied, not searching for more.
- Bursting With Summer Flavor: Sweet grape tomatoes, perky basil, and crisp summer squash taste like summer at its absolute peak.
- Incredibly Versatile: Perfect as a light dinner, a side, or a lunch box hero. Great for potlucks—everyone will want the recipe!
Ingredients You’ll Need
- Farro or Barley: The chewy, nutty backbone of the salad—either grain works, and both soak up all the flavorful dressing.
- Yellow Grape Tomatoes: For juicy sweetness and a burst of color; cherry tomatoes work too!
- Summer Squash: Zucchini or yellow squash, or even both for extra color. Slice thinly for the best texture.
- Baby Arugula: Adds a peppery, fresh green flavor—don’t skip unless you really can’t find it.
- Scallions: Milder than regular onions, they add a gentle bite and a lovely freshness to the vinaigrette.
- Rice Vinegar: Brightens up all the ingredients with gentle acidity; if you don’t have any, apple cider vinegar will do.
- Extra-Virgin Olive Oil: The heart of the dressing—go for the good stuff.
- Kosher Salt and Freshly Ground Black Pepper: Season to taste, and don’t be shy; grains need good seasoning.
- Fresh Basil Leaves: Torn fresh basil is the signature summer flourish; don’t substitute dried here!
Note: This salad is infinitely flexible—use what’s in season and play with the vegetables or grains as you wish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to put your own spin on it? Here are a few ideas to get creative:
- Different Grains: Try quinoa, brown rice, or even cooked spelt if you have it on hand.
- Extra Veggies: Toss in blanched green beans, roasted red bell peppers, or crisp cucumbers.
- Cheese Boost: Crumbled feta or fresh mozzarella pearls take this to the next level.
- Herb Swap: Fresh mint, parsley, or dill add unique twists if basil isn’t your favorite.
- Protein Power: For a heftier meal, add chickpeas, grilled chicken, or flaked tuna.
How to Make Summer Whole Grain and Vegetable Salad
Step 1: Gather and Prep the Ingredients
Start by making sure your farro (or barley) is fully cooked and cooled. Slice the squash thinly (halve it first if it’s thick), halve your tomatoes, and finely mince your scallions. Tear the basil into small pieces to maximize its flavor.
Step 2: Assemble the Salad
In a large mixing bowl, combine the cooked grains with the tomatoes, squash, and baby arugula. This already looks colorful and inviting.
Step 3: Whisk the Dressing
In a small bowl, whisk together the minced scallions, rice vinegar, extra-virgin olive oil, plenty of kosher salt, and a generous amount of freshly ground black pepper. Taste and adjust the vinegar or seasoning if you’d like a little more punch.
Step 4: Toss and Finish
Pour the dressing over the salad. Add the torn basil leaves last for maximum aroma. Gently toss until everything is well coated and the basil is just starting to release its fragrance.
Step 5: Serve and Enjoy
Serve your salad cool or at room temperature. It’s ready to impress straight away!
Pro Tips for Making the Recipe
- Cool Your Grains: If you toss hot farro or barley with the veggies, the greens will wilt—let them cool before mixing.
- Slice Veggies Uniformly: Thin, even slices of squash ensure every bite is crisp and tender—not chunky or tough.
- Dress Boldly: Don’t be timid with salt, pepper, and vinegar—grains can handle more seasoning than you might expect.
- Basil at the End: Always add basil right before serving so its flavor is bright and fresh, never faded.
- Prep Ahead: Mix everything except the arugula and basil in advance. Add these just before serving for optimal freshness.
How to Serve
This salad is truly versatile, and here’s how you can make the most of it:
As a Main:
Scoop generous portions into bowls and top with your choice of protein, like seared salmon, grilled chicken, or marinated tofu.
As a Side:
Pair alongside simple grilled meats, roast chicken, or as a yin-yang freshness counterpoint to rich summer barbecue.
For Picnics:
Pack it up—it’s sturdy enough to travel and sits well at room temperature. Serve with crusty bread for an easy lunch.
Garnish Ideas:
A flurry of extra basil, a squeeze of lemon, or scatter of toasted seeds and nuts is always welcome.
Make Ahead and Storage
Storing Leftovers
Store the salad in an airtight container in the fridge for up to three days. The flavors actually meld and deepen as it sits.
Freezing
Freezing isn’t ideal for this salad—fresh veggies and herbs lose their bite, so best to enjoy it fresh.
Reheating
No reheating needed—this salad is delicious straight from the fridge or at room temperature. If you want to wake it up, toss with a little more vinegar and olive oil before serving.
FAQs
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Can I make this salad in advance?
Absolutely! This salad is actually better if you let the grains sit in the dressing for a while (sans basil and arugula, which you should add just before serving to keep them lively). Prep the main elements up to a day ahead and stir in the greens last minute.
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What can I use instead of farro or barley?
Feel free to substitute other hearty grains like quinoa, brown rice, or even wheat berries. Just make sure they’re cooked and cooled before use.
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Is this salad gluten-free?
Farro and barley do contain gluten, but swapping in gluten-free grains like quinoa or brown rice makes the recipe fully gluten-free.
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How do I keep the salad from getting soggy?
Add the arugula and basil just before serving. If prepping in advance, keep the greens separate and stir them in right before you eat.
Final Thoughts
There’s genuine joy in a salad that’s filling, bright, and comes together faster than you can order takeout. This Summer Whole Grain and Vegetable Salad is everything a busy weeknight meal (or shareable lunch) should be—colorful, fresh, and deliciously satisfying. So grab those summer veggies, toss everything together, and savor what the season has to offer. You’re going to love every bite.
Print
Summer Whole Grain and Vegetable Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 people 1x
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Summer Whole Grain and Vegetable Salad is a refreshing and hearty dish, perfect for warm-weather meals. Nutty farro or barley combines with juicy yellow grape tomatoes, crisp summer squash, peppery arugula, and fresh basil, all tossed in a light olive oil and rice vinegar dressing. It’s quick to make, nutritious, and ideal for a picnic, potluck, or as a light main course.
Ingredients
Whole Grains & Vegetables
- 1 cup cooked farro (or barley)
- 1 1/2 cups halved yellow grape tomatoes
- 1 cup thinly sliced summer squash (green or yellow, or a combination; halve lengthwise if larger than 1 1/2 inches in diameter before slicing)
- 1 cup baby arugula
Dressing
- 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
Fresh Herbs
- 1/4 cup slivered or torn fresh basil leaves
Instructions
- Prepare the Salad Base: In a large bowl, combine the cooked farro (or barley), halved yellow grape tomatoes, thinly sliced summer squash, and baby arugula. Mix gently to distribute the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the minced scallions, rice vinegar, extra-virgin olive oil, and a generous pinch of kosher salt and freshly ground black pepper. Whisk until emulsified and well combined.
- Combine and Toss: Pour the prepared dressing over the salad base. Add the fresh basil leaves. Gently toss the mixture until all the ingredients are coated with the dressing and the salad looks vibrant and well mixed.
- Serve: Serve the salad cool or at room temperature, as desired. Enjoy immediately or chill for later.
Notes
- Farro and barley can both be used; select your preferred grain or use what’s available.
- If using larger squash, halve them lengthwise before slicing for better texture and bite size.
- Adjust rice vinegar and seasoning based on your taste preferences.
- The salad can be prepped ahead and dressed just before serving.
- Great as a side dish or a light vegetarian main course.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~140
- Sugar: 2g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
