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my favorite summer salad…

Oh Joy | Farro, Feta, Edamame Salad

Oh Joy | Farro, Feta, Edamame Salad

Oh Joy | Farro, Feta, Edamame Salad

In last week’s summer picnic giveaway with Terrain, I shared a peek at my new favorite summer salad. Today I’m sharing the recipe with you because it really is just so good (I’ve been eating it for lunch a lot lately!), and it’s perfect for the upcoming July 4th holiday. It’s so easy and such a great alternative to the pasta and potato salads normally served at summer barbecues. Here’s how to make it…

Farro Salad
(serves 4)

You’ll need:
4 cups cooked farro (we used 1 package of Trader Joe’s 10 Minute Farro because it’s so easy to make)

1/2 cup edamame, cut into halves

2/3 cup pomegranate seeds (optional)

1/4 cup chopped green onions (optional)

1 cup red cabbage, thinly sliced

1/4 cup crumbled feta (you can also use goat cheese)

1/3 cup thinly sliced almonds 

SweetSalt salad dressing (recipe below)

Here’s how:
1. Prepare all of the ingredients above. Toss together the farro, edamame, green onions, pomegranate seeds, and red cabbage.

2. Chill until ready to serve at whatever temperature you choose. The best thing about this dish is that it can be served cold, at room temperature, or warm.

3. When ready to serve, toss in the cheese, almonds and dressing.

Sweetsalt Salad Dressing
(Inspired by a restaurant here in L.A. called SweetSalt)

You’ll need:
2 shallots, chopped

Zest of 1 lemon

Juice of 3 lemons

1 tsp. Dijon mustard

1/4 cup Champagne vinegar

1 Tbsp. honey*

1-1/2 cups olive oil

1/4 cup of white wine

Salt, to taste

*If you prefer the dressing a bit sweeter, add another teaspoon of honey.

Here’s how:
1. Add all ingredients except the oil to a blender. 

2. Blend on medium setting until smooth (about 30 seconds).

3. Slowly add the oil to the blender a little bit at a time. You can have a slow stream of oil going into the blender, but no more quickly than that. This is very important, as the dressing needs to emulsify, and if you add oil too fast, it’ll break.

4. Add to farro salad, toss, and enjoy!

Alternatively, if you want to keep everything really simple and easy (like if you’re taking this on a picnic), toss the salad with your favorite prepared salad dressing or simply a mixture of lemon juice and olive oil.

P.S. Terrain is offering Oh Joy readers 15% off all items (excluding sale items) through July 9th. Simply enter OHJOY2013 at checkout. 

{Photos by Bonnie Tsang. Production and recipe assistant: Julia Sir. Recipe consultant: Mari Tuttle.}


  1. I make a variation on farro salad every other week for my office lunches, its such a great cold salad (a summer staple!)
    My favorite one so far is a balsamic+olive oil sprinkled onto the farro with some sauteed kale and goat or feta cheese.
    This recipe sounds crisp and fresh also!

  2. I like these recipe, perfect for the summer ! I’m going to try, but I don’t know the farro, I’m going to replace it by some wheat… I think that it’s similar ? Thanks, Virginie (a French girl)

  3. I’ve had a bag of TJ’s 10-Minute Farro sitting in my pantry for a while as I wasn’t quite sure what to make with it… Now I have the answer! Thanks for the delicious-looking recipe!

  4. Oh myy this looks so delicious! I could eat salads for days on end.. so i cannot wait to try this one! Seems like it has such a great variety of different flavours and textures! Thanks for sharing xo

  5. looks delicious! does it really take 1 and 1/2 cups olive oil for the dressing? And you use all the dressing for that amount of salad?

  6. Hi Gretchen,
    Sorry I should have specified the dressing is a larger batch, because if youre gonna make it, you can make more than you need and save it for future salads!

  7. Yum, yum, yum… I made it for the 4th and everyone wanted the recipe! I actually used a multi grain package of Israeli couscous and lentils from Trader Joe’s, and also added a little fresh mint and parsley.

  8. Just made this today…so good! I didn’t have pom seeds so instead added dried cherries. Everyone loved, and I even have leftovers 😉

  9. It was great! I left the cabbage out, and used apple cider vinegar in the dressing, because it’s what I had. Chopped up whole almonds, too. Otherwise, think I did everything in the original. Oh, and added salt. Gotta have that salt! It was a great sidedish, and I plan on eating it all week at work. Thank you!

  10. Oh, and I only used one cup of olive oil. The dressing was more than you need for the salad, as Joy mentioned earlier.


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