Toasted Farro Salad with Summer Veggies

Toasted Farro Salad with Summer Veggies

Been reading much about farro lately?

It’s one of those densely nutritious ancient grains that we should be eating more of. Maybe that’s why I loved learning about this bright, summery, market-sourced salad at Haven’s Kitchen‘s Salad Class a few weeks ago.


This easy recipe includes crisp, colorful ingredients from your summer market. Fava beans and sugar snap peas are easy to clean and manage, while radishes lend that crisp sharpness and happy jolt of fuchsia.

Farro has an ancient history and there are lots of ways to use it. To learn more, check out Jane Lear‘s article here.

Thank you Chef Ashton Keefe, head instructor at Haven’s Kitchen, NYC, for this tasty recipe. To learn more about the All Kinds Of Salad class and other offerings at Haven’s Kitchen, read my post here.

Let me know about any variations you make to this easy recipe. I would love to know YOUR twist on it.


  1. While I must admit that the last time I saw Farro was in te movies (Will Farro), the plate you displayed was beautiful and sounds delicious. I must try it with the hope that following a generous portion, my hunger is reduced. Sometimes, eating these grains gets me HUNGRIER! Either way, I’ll take “he healthy choice” every time. Even if I have to go up for thirds!! Thanks Liz.

    • So glad you intend to integrate more healthy grains into your diet. You will love this one! And the leftovers make great snacks and hunger busters in-between meals. LMK!

  2. It’s not that I’ve never heard of farro just clueless about the preparation. Though this recipe makes it look so easy and delicious. Like the perfect combination of brains and beauty, my guess is this dish has it all. Putting it on my shopping list this week. Thanks Liz!

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