Garden Farro Salad with Chimichurri Dressing

A veggie-packed farro salad loaded with roasted zucchini, cherry tomatoes, crisp radishes, scallions, and microgreens, all tossed in a bright chimichurri-inspired basil and mint dressing. The farro gives it the perfect bite, while the fresh herb dressing keep everything light and fresh. Serve it on its own or top it with grilled chicken for an easy summer dinner.

Ingredients

For the Farro Salad

• 3 cups dry farro

• 4 cups chicken broth

• 5–6 cups water

• 2 medium zucchini, cut into half-moons

• 1½ cups cherry tomatoes, halved

• 1 cup radishes, thinly sliced

• ½ cup scallions, thinly sliced

• 1 package microgreens, about 2 cups loosely — you can substitute with arugula

• 4 chicken breasts

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

For the Chimichurri Dressing

• ½ cup fresh mint, finely chopped

• ½ cup fresh basil, finely chopped

• 3 garlic cloves, finely minced

• ½ cup extra-virgin olive oil

• 3 tbsp red wine vinegar

• Juice of 1 lemon

• ½ tsp kosher salt, plus more to taste

• ½ tsp black pepper, plus more to taste

Optional for serving

• Fresh squeeze of lemon

• Chopped pistachios

Instructions

1. Cook the farro

   Rinse the farro thoroughly under cold water and drain. In a large pot, bring the 4 cups of chicken broth to a boil, then stir in the rinsed farro. Reduce to light-medium heat and cook, stirring occasionally, until majority of the broth has been absorbed.

   Add 2 cups of water and continue simmering and stirring occasionally. Once that liquid is mostly absorbed, add another 2 cups of water as needed and continue cooking until the farro is tender but still has a slight slight bite, about 25–30 minutes total.

   Drain off any excess liquid if necessary, then set aside to cool.

2. Roast the zucchini

   Preheat the oven to 425°F. Cut the 2 zucchini into half-moons. Spread the zucchini evenly on a parchment-lined baking sheet and toss with 1 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper.

   Roast for 15–20 minutes, tossing halfway through, until tender and lightly golden around the edges. Let cool slightly.

3. Grill the chicken

   Preheat a grill or grill pan to medium-high heat. Pat the chicken breasts dry, then coat with 1 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper. Grill for about 5–7 minutes per side, depending on thickness, until the chicken is cooked through and reaches an internal temperature of 165°F.

   Transfer to a cutting board and let rest for 5–10 minutes before slicing.

4. Make the dressing

   Finely chop the basil and mint and add them to a bowl with the minced garlic. Stir in the olive oil, red wine vinegar, lemon juice, salt, and black pepper.

   Taste and adjust with additional salt, lemon, or vinegar as you prefer.

   Let the dressing sit for about 10 minutes so the flavors can come together.

5. Assemble the salad

   Add the cooled farro to a large serving bowl or platter. Add the sliced chicken, roasted zucchini, cherry tomatoes, sliced radishes, scallions, and most of the microgreens.

6. Dress and toss

   Pour the chimichurri dressing over the salad and toss until everything is evenly coated. Taste and adjust the seasoning as needed.

7. Serve

   Finish with the remaining microgreens and a squeeze of fresh lemon. I also love to add a spoonful of chopped pistachios on top! Serve at room temperature.

Tips

Skip the chicken and serve this as a side

Swap in your favorite protein—I love it with grilled shrimp or salmon