Basil Farro Salad with Lemon Vinaigrette

I never want summer squash season to end. There, I said it.

We are living for zucchini and summer squash over here and just enjoying it so much. Sure, in approximately thirty days I will be losing my mind over fall and winter squash, but that’s neither here nor there.

For now, why not make one of my all-time favorite salads with zucchini?

This bowl is super satisfying and a great summer meal to make when you want a make-ahead dish or just a filling weeknight dinner. There is so much flavor and texture, which I think we all know by now is a requirement for me. 

I made this, inspired by my slow roasted tomato farro salad, because it’s such a versatile dish. It works well as a main dish, as a side dish or even a potluck or BBQ dish. It’s delicious hot or cold. It’s customizable when it comes to herbs and dressing and even cheese. Leftovers are amazing!

There are just so many options.

And when I hinted on instagram that I may try a version of this dish with zucchini, you guys were allllll about it. Because grain bowls are the best.

Plus, it’s a great way to sneak in some vegetables. I find that I eat more veggies if they are tossed in a grain salad with delicious dressings and nuts. And obviously, cheese.

Could never live without cheese. Ever ever.

I used the method from my melted zucchini baked ziti here – where the zucchini and summer squash almost become caramelized in a pan. They are soft and wonderful. But you could also grill zucchini or even roast it. 

And! You can use another grain, like quinoa or rice too. For the dressing?! Well it’s one of my go-to recipes as well. OF COURSE.

It’s lemony and tart and complements all the flavors. We have crunch and buttery flavor from the pine nuts. Creamy, tanginess from the feta. A bit of chew from the farro.

Really it is SUCH a lovely salad.