Once upon a sun-drenched afternoon, I found myself wandering through a vibrant farmer’s market. The air was filled with the sweet melodies of laughter and the enticing aroma of fresh produce. Among the colorful stalls, I stumbled upon a bag of farro, an ancient grain that beckoned me with its nutty flavor and chewy texture. Inspired by the abundance of fresh vegetables around me, I decided to create a salad that would not only celebrate the farro but also bring together the essence of summer in every bite. The result is this delicious and colorful Farro Fiesta Salad.

Ingredients

  • 1 cup farro
  • 2 ½ cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, finely chopped
  • 1 bell pepper (any color), diced
  • ½ cup corn (fresh or frozen)
  • ½ cup black beans, rinsed and drained
  • ¼ cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 avocado, diced (for garnish)

Instructions

To begin, rinse the farro under cold water to remove any impurities. In a medium-sized pot, combine the farro and vegetable broth (or water) and bring to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the farro is tender but still has a delightful chew. Drain any excess liquid and set aside to cool.

While the farro is cooking, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, corn, black beans, and freshly chopped cilantro. This colorful medley not only adds vibrancy to the dish but also a plethora of flavors.

Once the farro has cooled to room temperature, gently fold it into the bowl of vegetables. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a zesty dressing. Pour the dressing over the farro and vegetable mixture, and toss everything together until well combined, allowing all those flavors to mingle.

For the final touch, serve the salad on a large platter or individual bowls, garnishing with diced avocado for a creamy contrast. This Farro Fiesta Salad is perfect for a picnic, a light lunch, or as a side dish for a summer barbecue.

As I took my first bite of this salad, memories of that sunny day at the market flooded back. Each forkful was a delightful reminder of the simplicity and joy of cooking with fresh, seasonal ingredients. I hope this recipe brings you as much happiness as it has brought me.