Summer Farro Salad with Cherries and Chickpeas for Picnic Menus

This summer farro salad combines seasonal cherries, crisp apple slices, and creamy avocado for a bright, fiber-rich dish that’s perfect for lunch or a side. Each forkful is fresh, flavorful, and satisfying.

Farro is an ancient Italian grain with a nutty flavor and plenty of fiber, making it an excellent base for salads, a hearty addition to soups, or a tasty rice alternative. If you haven’t tried farro yet, this bright summer salad is a delicious introduction.

This big bowl features tender cooked farro mixed with fresh cherries, sliced apple, creamy avocado, red onion, and protein-rich chickpeas. Fresh basil and a simple red wine vinaigrette tie the ingredients together, giving the salad a vibrant, herb-forward finish.

Serve this salad alongside grilled proteins or enjoy it on its own for lunch. It’s easy to prepare, keeps well for a few days, and adapts easily to whatever summer produce you have on hand.

Ingredients – What You Need

These ingredients make a salad that serves about 4. Salt and black pepper are not included in the list below.

Spinach: about 2 cups for the base (substitute mixed greens, arugula, or butter lettuce if you prefer).
Farro: 1/2 cup dried farro (yields about 1 cup cooked).
Basil: fresh basil for a bright herb note.
Avocado: 1, sliced for creaminess.
Cherries: 1/2 cup, pitted and chopped for sweet-tart flavor.
Apple: 1/2 apple, sliced or chopped for crunch.
Red onion: 1/4 cup, thinly sliced (optional if you prefer less onion flavor).
Chickpeas (garbanzo beans): 1/2 cup, rinsed and drained for protein.
Olive oil: 1/3 cup for the vinaigrette.
Red wine vinegar: 3 tablespoons for acidity.
Fresh basil (for dressing): 3 tablespoons chopped (or 1 1/2 teaspoons dried).
Garlic powder: 1/4 teaspoon to season the vinaigrette.
Salt & black pepper: to taste.

How to Make It – Recipe Instructions

1. Cook the farro: Bring 3 cups of water to a boil with a generous pinch of salt. Rinse the dried farro, add it to the boiling water, lower the heat, and simmer for about 30 minutes or until tender. Stir occasionally. Drain the farro in a fine-mesh strainer and either rinse under cool water or let it cool to room temperature before adding to the salad.

2. Prep the produce: Pit and chop the cherries. Slice or chop the apple. Slice the red onion, slice the avocado, and roughly chop the basil if needed.

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3. Make the vinaigrette: In a liquid measuring cup or small bowl, whisk together the olive oil, red wine vinegar, chopped basil, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.

4. Assemble the salad: In a large bowl, combine the cooled farro, spinach (or greens), cherries, apple, red onion, chickpeas, and enough vinaigrette to coat everything lightly. Gently fold in avocado slices just before serving to keep them vibrant.

Tips For Success & Recipe Variations

Mix in other summer produce – this salad is flexible. Add cucumber, bell pepper, peaches, blueberries, or even roasted vegetables to vary flavors and textures.

Try different greens – swap spinach for arugula, mixed greens, butter lettuce, or chopped Tuscan kale for a sturdier bite.

Cook extra farro – make a larger batch and store cooked farro in the fridge to toss into more salads, soups, or to serve as a side grain through the week.

Leftover storage – store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness. Dress the salad just before serving when possible to maintain texture.

What to Serve it With

This farro salad is satisfying on its own, but pairs well with grilled or roasted proteins and light pasta dishes. It complements lemon-roasted chicken, simple grilled fish, or a bright vegetable pasta.

More Delicious Salads to Try

Try other hearty, flavor-forward salads like crunchy lentil salad, Mediterranean chickpea salad, watermelon feta & basil salad, or a Tuscan artichoke salad to keep summer meals interesting.