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Summer Farro Salad with Green Tahini

This Summer Farro Salad combines hearty whole grain farro with juicy blueberries, salty feta cheese and crunchy walnuts for the perfect side dish or light lunch. The creamy green tahini dressing pulls everything together.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Salad Ingredients:

  • 1 cup farro
  • 1 cup fresh blueberries
  • 1/4 cup minced red onion
  • 1/4 cup seeded and diced English cucumber
  • 1/4 cup feta cheese crumbles
  • 1/4 cup walnuts, chopped

Dressing Ingredients:

  • 1/4 cup tahini
  • Juice from one lemon
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp pure maple syrup
  • 1/2 cup (lightly packed) Italian parsley 
  • 1/2 tsp granulated garlic
  • 1/2 cup warm water to thin (you might not need all of it)
  • salt and pepper (to taste)

Instructions

  1. Put a medium saucepan of water on the stove and bring to a boil. Cook and drain farro per package directions.
  2. Meanwhile, add tahini through garlic powder to a food processor and run until creamy. Slowly stream in warm water until it’s the consistency you prefer (mine was still on thicker side, not quite pourable). Season with salt and pepper to taste.
  3. Transfer cooked farro, blueberries, onion, cucumber, feta and walnuts to a large bowl. Add 1/2 cup of the dressing and fold into the ingredients (you’ll have some dressing leftover). 
  4. Top with additional blueberries and walnuts before serving. 

Equipment

Notes

  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • This is best served at room temperature. If you make it ahead of time, just pull it out of the refrigerator about 20 minutes prior to serving.

Nutrition

Keywords: blueberry farro salad, tahini dressing, summer salads, tahini, farro, blueberries, feta, walnuts