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.

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.

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.

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.

Summer Whole Grain and Vegetable Salad Recipe

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

Units Scale

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

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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