Summer Farm Fresh Salad

I made this recipe last week for family and friends and they LOVED it! It’s even better the next day after all the ingredients and flavors blend together.

I love a crisp, fresh salad packed with protein and vegetables for the summer. We paired with grilled fish one night and then I enjoyed it the next day for lunch with grilled chicken. Super yummy and easy to chop and mix together. 

I’m adding this one to the rotation all summer long. If you love a fresh salad, check out the Quinoa Salad recipe too. Super yummy and loved by all! 


– 8.8oz package of farro
– 3 cucumbers, diced
– 1/2 red onion, diced
– 1 red bell pepper, diced
– 1/2 cup parsley, chopped
– 1/2 cup fresh mint, chopped
– 1 can chickpeas, drained and rinsed
– 1/2 cup chopped, roasted, and salted pistachios
– 1/2 cup crumbled feta
– 1/2 cup fresh lemon juice (usually 3-4 lemons)
– zest of 2 lemons
– 1/4 cup extra virgin olive oil
– salt and pepper to taste
– drizzle of reduced balsamic on top, optional


1. In a large mixing bowl, combine all ingredients and mix together.

2. Taste and make any adjustments necessary.

3. Enjoy right away or chill in the fridge for flavors to blend for a few hours.

4. Store in an airtight container in the fridge for 1-2 days.

Recipe adapted from the Just Try It blog.

Please tag @calygirlstyld and #what’scookingwithcalygirl when you make yours!

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