May 31, 2021

Farro Salad with Marinated Zucchini + Manchego Cheese


farro salad with marinated zucchini + manchego
This great summer salad is super satisfying thanks to a variety of flavors and textures which is key, especially when it comes to salads. In my opinion, that is what makes the difference between salads that are just…meh and great salads. Not only is this recipe great for meal prep, but it is perfect for a quick weeknight dinner. By marinating raw zucchini you get the crunch of the zucchini while absorbing tons of flavor—no mushy zucchini over here! The tartness from the vinegar, lemon and limes complements the saltiness of the soy sauce, chewy nuttiness of the farro, finished off with a delicate balance of buttery, tart, sweet, and nutty manchego cheese.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Dinner, Main Course, Salad, Side Dish
Cuisine American
Servings 4


For the Farro:

  • 1 cup farro
  • 2 cups water
  • 2 teaspoons salt

For the Onions:

  • 3 tbsp apple cider vinegar
  • ½ red onion, diced

For the Zucchini:

  • Juice and zest of ½ lemon
  • ¼ tsp salt
  • 1 zucchini, thinly sliced into half moons

For the Dressing:

  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 ½ tsp Dijon mustard
  • 1 small clove garlic, grated on a microplane
  • 1 tsp honey or maple syrup
  • ¼ cup olive oil


  • ¼ cup manchego cheese shavings (optional)
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro


  • Cook the farro according to package directions. There are different types of farro, so the cooking time varies depending on the type you have.
  • Place the cooked farro in a medium sized bowl and set aside.
  • While the farro is cooking, place the diced onion in a small bowl with 3 tbsp vinegar for 15 minutes. Then drain and set aside. (this will help take the raw bite out of the onion.)
  • Meanwhile, in a medium bowl, toss the zucchini slices with salt, lemon zest and lemon juice. Let the zucchini sit for 15 minutes as well.
  • In a bowl, whisk together the lime juice, soy sauce, mustard, garlic and honey. Once combined, slowly add the olive oil while whisking.
  • Fold about half of the vinaigrette into the cooked farro and mix to combine. Add more to taste if you like.
  • Fold the zucchini into the farro. Then mix in the Manchego shavings, parsley and cilantro. Serve slightly warm, or at room temperature.
Keyword 30 minute meal, Dairy-free, healthy, vegan, vegetarian

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