If you’re looking for an easy summer side dish that’s both nourishing and delicious, this summer farro salad with tomatoes, basil, pine nuts and goat cheese is it! It’s easy to make, stays fresh for days, and is perfect for BBQs, potlucks, and summer dinners.

tossed summer farro salad with tomatoes, basil and goat cheese in a large bowl

Farro is one of my favorite grains to use in recipes. I love it’s chewy texture and nutty flavor. I’ve added it to soups and plenty of other salads and grain bowls, but this summer farro salad with tomatoes and basil is the one I reach for during the warmer months.

It’s hearty and satisfying thanks to the farro, but the salad still feels plenty fresh and light. You’ll love the combination of Mediterranean-inspired flavors like in-season tomatoes, fresh basil, creamy goat cheese, toasted pine nuts, and a simple lemon-balsamic vinaigrette.

This farro salad can stand alone for a light lunch or dinner, and it also pairs well with grilled chicken, steak, or salmon. Plus, it keeps well, so it’s a great make-ahead salad for meal prep, picnics, and potlucks.

tossed summer farro salad with tomatoes, basil and goat cheese in a large bowl

Why your summer needs this farro salad

  • Seems simple, but actually packs BIG flavor.
  • Highlights fresh summer tomatoes and basil (maybe the best combo of the season?).
  • Delicious served warm or cold.
  • Keeps fresh in the fridge for days and travels well.
  • Plenty of ingredient swaps so you can make it your own.
Ingredients for summer farro salad measured out

Key ingredients you’ll need

  • Farro: An “ancient grain” that you can find in most well-stocked grocery stores (or online). It’s known for its nutty flavor and firm, chewy texture.
  • Fresh tomatoes: Cherry, grape, heirloom or garden tomatoes are all great options. I highly recommend using fresh local tomatoes for the best tomato flavor.
  • Fresh basil: An absolute must! It’s what gives this salad its fresh and light flavor.
  • Goat cheese: The bold flavor and creamy texture work really well here. Feta is another great option.
  • Toasted pine nuts: Adds a nice crunch and more nuttiness. Pistachios or slivered almonds work too.
  • Olive oil: Forms the base for the salad vinaigrette.
  • Balsamic vinegar: Adds a touch of sweetness and complexity.
while assembling the farro salad, with cooked farro in a bowl and slicing tomatoes on cutting board

How to make this summer farro salad

This farro salad comes together in just a few simple steps! Prep everything while the farro cooks, then toss it all together and serve.

  1. Cook the farro. Be sure to salt the cooking water well for the best flavor, and cook till just “al dente” (tender but still has a bit of chewiness to it).
  2. Toast pine nuts. Use a skillet over medium-high heat, stirring frequently and watching closely so they don’t burn.
  3. Make the vinaigrette. Whisk everything together, or shake in a small jar.
  4. Combine the farro salad. Toss farro with the vinaigrette first, then add the other ingredients and toss gently so the goat cheese stays in larger pieces.
hands tossing summer farro salad

Serve it warm or cold

I love a versatile salad you can serve right away or make-ahead, and this summer farro salad gets extra bonus points because it’s also delicious while the farro is still slightly warm. So do what works for you— serve immediately after assembly or chill in the fridge and serve within 24 hours (You can actually make it even farther ahead, see recipe card for make-ahead details!).

closeup of summer farro salad with sliced tomatoes, chopped basil, goat cheese and pine nuts

Summer Farro Salad with Tomatoes and Basil

Servings: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A simple and hearty salad of farro, tomatoes, fresh basil, goat cheese and toasted pine nuts with a quick balsamic vinaigrette. It keeps well so it's perfect for meal prep, potlucks and summer dinners.
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Ingredients
 

  • 1 ½ cups (10 oz) uncooked farro
  • 2 teaspoons salt , divided
  • â…“ cup pine nuts
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (half of 1 lemon)
  • 1 tablespoon balsamic vinegar
  • 1 large clove of garlic , finely minced
  • ¼ teaspoon fresh ground black pepper
  • 2 cups cherry or grape tomatoes , halved
  • ¼ cup packed fresh basil , chopped
  • 2 tablespoons chopped fresh chives
  • 4 oz goat cheese , crumbled
  • Additional salt and pepper , to taste

Instructions
 

  • Cook farro: Bring approximately 6 cups of water to a boil on the stove. Season with 1 ½ teaspoons of salt. Add farro and cook until al dente, about 20 minutes. Drain and set aside to cool (If you want to serve this salad warm, let it cool for only 5-10 minutes, just so it won't melt the goat cheese).
    1 ½ cups (10 oz) uncooked farro, 1.5 teaspoons salt
  • Toast pine nuts: Add pine nuts to a small skillet set over medium-high heat. Stir almost constantly and the pine nuts will toast pretty quick. Watch that they don't burn! Remove from the skillet and set aside to cool.
    â…“ cup pine nuts
  • Prepare vinaigrette: In a small bowl, combine the remaining ½ teaspoon salt, olive oil, lemon juice, balsamic vinegar, garlic, and pepper. Set aside.
    0.5 teaspoons salt, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1 large clove of garlic, ¼ teaspoon fresh ground black pepper
  • Combine salad: Toss cooked farro with the vinaigrette until incorporated. Stir in the sliced tomatoes, herbs, pine nuts and goat cheese.
  • Serve immediately or store in the fridge for up to 3 days (see make-ahead notes below).

Notes

  • Make-ahead instructions: This salad keeps very well! If you want to prep it more than 1 day ahead, I recommend adding tomatoes and basil right before serving so they look and taste fresh.
  • Ingredient substitutions: You can use feta instead of goat cheese, and pistachios or slivered almonds would be delicious in place of the pine nuts. Use any fresh, in-season tomatoes, chopped into bite-sized slices.
Recipe adapted from Everyday Italian.
Calories: 264kcal, Carbohydrates: 32g, Protein: 8g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 7mg, Sodium: 640mg, Potassium: 244mg, Fiber: 7g, Sugar: 2g, Vitamin A: 539IU, Vitamin C: 7mg, Calcium: 39mg, Iron: 2mg
Cuisine: American, Greek, Italian, Mediterranean
Course: Appetizer, dinner, lunch, Side Dish
Author: Annalise Sandberg
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