Late summer zucchini farro salad coming in hot!
I never want summer squash season to end. There, I said it.
We are living for zucchini and summer squash right now and enjoying every bite. In a month I’ll be dreaming about fall and winter squash, but for today it’s zucchini time.
This is one of my favorite zucchini-forward salads: hearty, bright and full of texture. It’s a terrific make-ahead meal, an easy weeknight dinner, or a bowl to bring to a potluck or barbecue. It’s just as good warm as it is chilled, and leftovers are fantastic.
The recipe is inspired by a slow-roasted tomato farro salad because it’s so adaptable. Use it as a main dish, a side, or serve it buffet-style. Swap herbs, change the cheese, or substitute the grain — quinoa, rice or leftover farro all work beautifully.
I hinted on Instagram about a zucchini version and you were all in — for good reason. Grain bowls like this are an easy way to get more vegetables on the plate, especially when they’re tossed with a flavorful dressing, crunchy nuts and a hit of cheese. I will never say no to cheese.
For the squash I use a technique that lets the zucchini and summer squash get soft and almost caramelized in the pan, similar to melted zucchini baked ziti. That buttery, slightly sweet edge makes the salad sing. If you prefer, grill or roast the zucchini instead — both are excellent options.
The dressing is a simple lemon vinaigrette: bright, tangy and perfect with the squash. Toasted pine nuts add crunch and a buttery note, feta brings creaminess and tang, and farro adds a pleasant chew. Together it’s a lovely, balanced salad that showcases summer produce.
Zucchini Farro Salad
Summer Squash Basil Farro Salad with Lemon Vinaigrette
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Ingredients
- 2 medium zucchini, thinly sliced
- 2 medium summer squash, thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- 3 garlic cloves, minced
- 1 ½ cups cooked farro
- ½ cup crumbled feta cheese
- ½ cup pine nuts
- ¼ cup chopped fresh basil
lemon vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
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Heat a large skillet over medium-low heat and add the olive oil. Add the zucchini and summer squash with a big pinch of salt and pepper. Cook, stirring often, until the squash are soft, melty and slightly caramelized, about 20 to 25 minutes.
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While the squash cooks, prepare the farro and toast the pine nuts. This salad is great with leftover farro, rice or quinoa, so feel free to make the grain ahead of time.
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To toast pine nuts, heat them in a skillet over medium-low, shaking the pan or stirring frequently until golden and fragrant, about 5 minutes. Watch them closely so they don’t burn.
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When the squash are caramelized, stir in the minced garlic and cook for a couple more minutes to release the flavor.
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Combine the farro and the squash in a large bowl. If serving at a party, assemble and chill. Toss in the feta, pine nuts and fresh basil. Add about ¼ cup of the lemon vinaigrette and toss well. Taste and adjust salt, pepper or more dressing as needed. You can also serve extra dressing on the side.
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Store leftovers in the fridge for a few days — the flavors continue to develop and it keeps well.
lemon vinaigrette
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Whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. While whisking, stream in the extra virgin olive oil until the dressing is emulsified. The vinaigrette keeps in a sealed container in the fridge for about a week.
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