Go Back

Summer Squash Basil Farro Salad with Lemon Vinaigrette

This zucchini farro salad is so summery and delicious. Caramelized summer squash, basil, feta, toasted pine nuts - it's loaded with flavor!
5 from 10 votes
Leave a Review »

Ingredients

  • 2 medium zucchini squash, 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 

  • Heat a large skillet over medium-low heat and add the olive oil. Stir in the zucchini and squash 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 and toast the pine nuts. As a note, this is a great salad to use leftover farro, rice or quinoa! You can make the farro ahead of time.
  • To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don’t take your eyes off them!
  • Once the zucchini are melty and slightly caramelized, stir in the garlic and cook for a few minutes.
  • To make the salad, combine the farro with the squash in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh basil. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
  • This stores great in the fridge for a few days!

lemon vinaigrette

  • In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!