Last July and August, I spent weeks perfecting this Summer Farro Salad with Roasted Veggies and Pistachio Pesto – but by the time I was finally satisfied, it was late September. Summer was in the rearview mirror, and everyone had already moved on to apple bakes and pumpkin treats. So I held off on posting.
While you can make this year-round, it truly shines with peak summer produce: fresh sweet corn cut off the cob and juicy, in-season tomatoes. So I’ve been counting down the days for summer to roll around again, just so I could make, film, and finally share it with you all!
This salad brings together some of my favorites: nutty farro (my go-to grain), toasty pistachios (my favorite nut), bright herby pesto, and the best of the farmers market: sweet corn, cherry tomatoes, zucchini, and red onion, all roasted until tender. Everything gets tossed together and finished with a sprinkling of chopped pistachios and grated Parmesan.
Add some grilled chicken, steak or shrimp and you have a full meal!
I hope you love it as much as we do and that it becomes a staple at your summer cookouts and potlucks!
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Summer Farro Salad with Roasted Veggies and Pistachio Pesto
(2 votes, average: 4.50 out of 5)
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- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Ingredients
For the Roasted Veggies
- 1 medium red onion, cut in 3/4-inch pieces (about 1 1/2 cups)
- Kernels from 2 ears of sweet corn (about 2 cups)
- 1 pint cherry tomatoes
- 1 pound zucchini, cut in 3/4-inch dice (about 3 cups)
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
For the Farro
- 1 tablespoon extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 1/2 cups pearled farro
- 3 cups chicken stock (preferably made with Better Than Bouillon)
For the Pistachio Pesto
- 3 tablespoons roasted, salted pistachios
- 3 garlic cloves
- 3 cups lightly packed fresh basil leaves (from a 4-ounce package; about 2 ounces leaves)
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil, plus more if needed
- 1 tablespoon lemon juice
- 1/2 cup (1.5 ounces) grated Parmesan cheese
To Assemble
- 1/4 cup roasted, salted pistachios, roughly chopped
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon, for garnish
Instructions
ROAST THE VEGGIES:
- Preheat the oven to 400°F. Line two sheet pans with parchment paper for easy cleanup.
- On one pan, arrange 1½ cups diced red onion on one side and 2 cups of sweet corn on the other. On the second pan, place 1 pint of cherry tomatoes on one side and 3 cups of diced zucchini on the other.
- Drizzle all the vegetables with 2 to 3 tablespoons of olive oil and season with ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and a ¼ teaspoon of red pepper flakes. Toss gently to coat, keeping each type of vegetable grouped together.
- Roast for 15 minutes. Check the tomatoes – if they’ve split and the skins are starting to blister, transfer them to a medium bowl. Toss the remaining vegetables and roast for another 10 to 15 minutes, until the zucchini, corn, and the onions are tender with browned edges. Add all the roasted vegetables to the bowl with the tomatoes.
COOK THE FARRO:
- While the vegetables roast, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 cloves minced garlic and sauté for about 30 seconds, until fragrant.
- Stir in 1½ cups pearled farro to coat, then add 3 cups chicken stock. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20 to 25 minutes, until the farro is tender but pleasantly chewy. Drain any excess liquid and transfer farro to a large bowl.
MAKE THE PESTO:
- In a food processor, pulse 3 tablespoons of pistachios and 3 cloves of garlic until finely chopped. Add 3 cups of basil and ½ teaspoon kosher salt and pulse to form a coarse paste. With the motor running, stream in ½ cup olive oil until smooth. Scrape down the sides, then blend again. Add ½ cup grated Parmesan cheese and 1 tablespoon lemon juice, and pulse to combine. If the pesto is too thick, add a bit more olive oil.
ASSEMBLE THE DISH:
- Spoon about ¾ of the pesto over the warm farro and toss to coat, adding more to taste. Gently fold in the roasted vegetables. Top with ¼ cup chopped pistachios, ¼ cup grated Parmesan cheese, and the zest of 1 lemon. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
