This White Bean and Farro Salad is a bright, satisfying summer dish packed with fresh vegetables and an herb-forward, oil-free yogurt dressing. Mint and dill add a lively, refreshing note while the combination of white beans and farro makes the salad hearty enough to serve as a main course. It’s an ideal way to use summer garden produce—ripe tomatoes, crisp cucumbers and fragrant herbs all shine here. Textures vary pleasingly from crunchy cabbage and cucumbers to creamy avocado and chewy farro, and flavors range from tangy grapes and sharp red onion to sweet bell pepper and citrusy yogurt-lemon dressing.
What makes this the best summer salad?
This salad stands out because it’s simple, adaptable and relies on fresh seasonal produce. It requires minimal hands-on time: farro is boiled and peppers are roasted quickly, while the rest of the ingredients are chopped and mixed. Use abundant garden vegetables—tomatoes, cucumbers, zucchini or summer squash all work well. The fresh herbs are central to the flavor; if you enjoy herbs, feel free to increase the dill and mint for extra brightness.
Why make the dressing oil-free?
The dressing is oil-free to keep the dish lighter while still flavorful. Using a plain yogurt base (vegan or dairy) with lemon and date syrup creates a creamy, tangy dressing without added oil. Limiting added oils can be part of a health-focused approach; if you prefer, you can use a small amount of olive or avocado oil, but the oil-free version is delicious and keeps the salad bright and refreshing.
Ingredients for White Bean and Farro Salad
The ingredient list is straightforward and easy to customize. For a vegan yogurt, options such as almond- or oat-based plain yogurts work well—choose oat if you need a nut-free option. If you are not vegan, plain dairy yogurt can be substituted. For a gluten-free version, swap cooked quinoa for farro or omit the grain and increase the beans for extra protein and fiber.
- farro (cooked and cooled)
- cabbage (shredded)
- cherry tomatoes (halved)
- grapes (halved)
- red onion (diced)
- roasted baby bell peppers (deseeded and chopped)
- avocado (chopped)
- white beans (drained)
- Persian cucumber (chopped)
- fresh dill (chopped)
- fresh mint (chopped)
- plain vegan or regular yogurt
- lemon (squeezed)
- date syrup (or a touch of honey/maple syrup)
- salt and pepper
How to Make Rainbow White Bean and Farro Salad
- Cook farro according to package instructions. Drain, rinse with cold water and let it drain completely so it cools for the salad.
- Roast whole baby bell peppers on a sheet pan at 400°F (200°C) for about 15 minutes. Let them cool, then peel, deseed and chop into small pieces.
- Prepare the dressing by whisking together yogurt, freshly squeezed lemon juice, date syrup, and a pinch of salt and pepper until smooth and balanced to taste.
- In a large bowl, combine shredded cabbage, halved cherry tomatoes, halved grapes, diced red onion, chopped Persian cucumber, drained white beans, cooked farro, chopped avocado, chopped dill, chopped mint and the roasted peppers.
- Pour the dressing over the salad and toss gently but thoroughly so everything is evenly coated. Taste and add more salt or pepper if needed.
Other Summer Salad Recipes
- Tropical Kale and Quinoa Salad
- Balsamic Strawberry and Feta Salad
- Crispy Chickpea Chopped Salad
White Bean and Farro Salad
Pin Recipe
Ingredients
- 8 oz farro cooked and cooled
- 2 cups cabbage shredded
- 1 cup cherry tomatoes halved
- 1 cup grapes halved
- ¼ red onion diced
- 3 roasted baby bell peppers
- 1 avocado chopped
- 1 can white beans drained
- 2 persian cucumbers chopped
- 1 handful fresh dill chopped
- 2 tbsp fresh mint chopped
- 3 tbsp vegan yogurt
- 1 lemon squeezed
- 1 tbsp date syrup
- salt and pepper
Instructions
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Cook farro according to package, drain, rinse with cold water and let drain well for salad.
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Roast peppers by adding to a sheet pan whole and cooking at 400 degrees for 15 minutes. Set aside to cool. Deseed and chop into small pieces.
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Make dressing by combining yogurt, lemon, date syrup, a pinch of salt and pepper and mixing well.
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To a large mixing bowl, add cabbage, tomatoes, grapes, onion, cucumbers, beans, farro, avocado, dill and mint and peppers. Pour the dressing over the salad and mix well making sure it is all coated well.
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Taste for salt and add if needed.
Nutrition