Zucchini Farro Salad

This zucchini farro salad is so summery and delicious.

Zucchini Farro Salad

  • Servings: 4 servings

This zucchini farro salad is a delightful combination of summer squash, kale, cilantro, and corn.



  • 2 medium zucchini squash, thinly sliced
  • 2 medium summer squash, thinly sliced
  • 2 cups kale, torn
  • 2 tbsp olive oil
  • ½ tsp salt
  • 2 cups cooked farro
  • 1 cup cooked corn kernels
  • 3 scallions, finely sliced
  • 1 cup finely chopped cilantro


  • 2 tbsp neutral oil
  • 1 tbsp Meyer lemon juice or light vinegar
  • 1 tbsp Bragg’s or tamari


  • For the dressing, in a bowl, whisk together the lemon juice, oil and tamari.
  • Heat a large skillet over medium-low heat and add the olive oil. Stir in the zucchini and squash, and kale with a big pinch of salt and pepper and stir. Cook, stirring often, until the zucchini get melty and slightly caramelized, about 20 to 25 minutes.
  • While the zucchini cooks, you can prepare the farro.
  • To make the salad, combine the farro with the squash in a large bowl. Let cool. Once cool, add the cilantro and corn and scalions to the farro, and toss with dressing. Adjust seasoning to taste.
  • This stores great in the fridge for a few days!

  • This salad can be stored in the fridge for a few days, making it a great option for meal prep.