Autumn Farro Salad with Apple Cider Vinaigrette

 

This autumn farro salad combines crisp Honeycrisp apples, sweet dates, toasted walnuts, fresh herbs, and peppery arugula with a tangy apple cider vinaigrette.

Autumn Farro Salad with Apple Cider Vinaigrette

Apples are one of my favorite fruits, and when autumn rolls around, I love finding new ways to work them into my cooking. Tossing crisp, sweet apples into a salad is one of my favorite ways to enjoy them, though my husband has always been a little skeptical of fruit in his greens. I'm slowly winning him over, one salad at a time!

This Autumn Farro Salad with Apple Cider Vinaigrette might just be the one that sealed the deal. With the first bite, he was sold on the savory-sweet combination of crisp Honeycrisp apples, soft, caramel-like Medjool dates, and toasted walnuts tossed with nutty farro, peppery arugula, and fresh herbs. The tangy apple cider vinaigrette brings everything together, balancing the natural sweetness of the fruit with just the right amount of brightness.

And can we talk about how beautiful this salad is? The ruby-red cabbage, fresh green arugula and parsley, golden-brown walnuts, and thin slices of apple create a gorgeous mix of autumn colors and textures. Every forkful offers something a little different — a crisp bite of apple, a chewy date, a nutty grain, and that bright, tangy dressing. It's fresh, satisfying, and full of the flavors I look forward to this time of year.

Whether you're serving it alongside a cozy fall dinner, bringing a little something special to the lunch table, or looking for a seasonal salad that feels as lovely as it tastes, this one deserves a spot on your autumn menu. And if you're serving it to someone who thinks fruit doesn't belong in a salad? Well, I might have a recipe that could change their mind.

Enjoy!

Ingredients 

For Autumn Farro Salad

• Farro — Nutty and pleasantly chewy, farro gives this salad a hearty foundation. One cup of dry farro yields approximately 2 cups cooked, depending on the variety.

• Arugula — Adds a fresh, peppery bite that balances the sweetness of the fruit.

• Red Cabbage — Thinly sliced for color, crunch, and a crisp, fresh contrast.

• Honeycrisp Apple — Brings juicy sweetness and a satisfying crunch. Slice it thinly so it blends easily into each bite.

• Medjool Dates — Naturally sweet and soft, dates add a rich, caramel-like note.

• Fresh Parsley — Chopped parsley brightens the salad with a clean, herbaceous flavor.

• Walnuts — Toasted walnuts add a warm, nutty flavor and a delicate crunch.

• Fresh Thyme — A little fresh thyme lends an earthy, aromatic note that complements the apples and vinaigrette.

• Kosher Salt and Freshly Ground Black Pepper — Enhance the flavors and bring everything together.

For Apple Cider Vinaigrette

• Apple Cider Vinegar — Provides the bright, tangy backbone of the dressing.

• Pure Maple Syrup or Honey — Softens the acidity with a touch of sweetness. Maple syrup is especially lovely here for its subtle autumn character.

• Fresh Garlic — Finely grated garlic adds savory depth without leaving large pieces in the dressing.

• Dijon Mustard — Helps bring the vinaigrette together while adding a gentle tang.

• Extra-Virgin Olive Oil — Rounds out the vinegar and gives the dressing a smooth finish.

• Kosher Salt and Freshly Ground Black Pepper — Finish the vinaigrette with balanced seasoning.

Equipment

• Medium saucepan — For cooking the farro until tender and chewy.

• Fine-mesh strainer — Helpful for rinsing the farro and draining excess cooking water.

• Skillet — For toasting the walnuts until fragrant.

• Small mixing bowl and whisk — To combine the apple cider vinaigrette.

• Large salad bowl — Gives you plenty of room to toss the ingredients without crushing the greens.

• Sharp chef's knife and cutting board — For slicing the apple, cabbage, dates, and fresh herbs.

My Go-To's

• A quality chef's knife — Makes quick work of slicing apples and preparing fresh produce.

• A sturdy stainless-steel saucepan — A kitchen essential for cooking grains, simmering sauces, and preparing everyday staples.

Let's Make It Together

Start by cooking your farro. Rinse 1 cup of dry farro, add it to a saucepan with 3 cups of water, and bring it to a boil. Lower the heat and simmer until tender but still chewy, following the package directions for your variety. Drain any excess water and let it cool completely before making the salad.

While the farro cooks, toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring often until fragrant and lightly golden. Set them aside to cool.

For the dressing, whisk together the apple cider vinegar, maple syrup, garlic, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil until everything comes together.

Now for the fun part! Add the cooled farro to a large bowl with the arugula, red cabbage, sliced apple, dates, parsley, toasted walnuts, and fresh thyme. Drizzle with about half the vinaigrette and toss gently. Add more dressing to your liking, give everything a final taste, and serve!

Perfecting the Cooking Process

The secret to a great farro salad is getting the texture right. Cook the farro until tender but still chewy, drain it thoroughly, and let it cool completely before adding the delicate greens and fresh apple. Toasting the walnuts brings out their natural nuttiness, while adding the vinaigrette gradually lets you control the balance of tangy, sweet, and savory flavors without overdressing the salad.

Add Your Touch

One of the things I love about a grain salad is how easily it adapts to what's in your kitchen. Try a crisp Pink Lady apple in place of Honeycrisp, swap pecans for the walnuts, or add a little extra parsley for a brighter herbal note. If you prefer a slightly sweeter dressing, add a small drizzle of maple syrup. You can also serve the salad over additional arugula for a lighter, greens-forward presentation. Keep the balance of crisp, chewy, sweet, and tangy flavors, and make it your own.

SET THE MOOD

A good meal deserves a great setting.  Here are a few ways to set the mood when serving this dish.

If you're enjoying the fresh flavors of the season, keep the autumn inspiration going with more recipes from A Slice of Southern. Pair this salad with a cozy main dish, explore another seasonal favorite, or browse the blog for easy recipes that bring a little something special to the everyday table.

More from A Slice of Southern:

Greek Beef Meatballs (Keftedes)

Farmstand Corn & Orzo Salad with Arugula

One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

Here's to savoring the season, one delicious bite at a time!

Before You Start

Can I make this farro salad ahead of time?
Yes! Cook and cool the farro, toast the walnuts, and prepare the vinaigrette up to a day ahead. Store each component separately in the refrigerator or pantry as appropriate. Slice the apple and assemble the salad shortly before serving for the freshest texture.

What kind of farro should I use?
Pearled farro is a convenient option because it cooks relatively quickly. Semi-pearled and whole farro also work, but require longer cooking times. Follow the package directions and cook until the grains are tender with a pleasant chew.

Can I use a different apple?
Absolutely. Honeycrisp is a great choice for its crisp texture and sweet-tart flavor, but Pink Lady or another firm, crisp apple will also work well.

Can I substitute the walnuts?
Yes. Pecans make a lovely alternative, bringing a slightly sweeter, buttery flavor. Toast them just as you would the walnuts.

How should I store leftovers?
Store leftover dressed salad in an airtight container in the refrigerator and enjoy within 1–2 days for the best texture. The arugula will soften over time. If preparing ahead, keep the dressing separate and toss just before serving.

What can I serve with autumn farro salad?
This salad pairs beautifully with roasted chicken, grilled pork tenderloin, or roasted seasonal vegetables. It also makes a satisfying light lunch served on its own or with a slice of crusty bread.

Can I use honey instead of maple syrup?
Yes. Either works well in the apple cider vinaigrette. Maple syrup adds a subtle autumn note, while honey provides a familiar floral sweetness.

Farmstand Corn & Orzo Salad with Arugula

This Farmstand Corn & Orzo Salad with Arugula combines grilled sweet corn, juicy cherry tomatoes, tender orzo, and peppery arugula with a bright red wine vinaigrette. A fresh late-summer salad that's perfect for September gatherings.

Farmstand Corn & Orzo Salad with Arugula

Late-summer corn on the cob always takes me back.

To wandering through farmers markets, stopping at roadside farm stands, and those early fall pumpkin patches where the smell of roasted corn seems to find you before you even see the stand. Of course, you have to get an ear to eat right there. And usually a few more to bring home.

Lately, I’ve been noticing little signs that the season is beginning to turn. When I walk around my backyard, I see leaves starting to change and drift to the ground. The blooms aren't quite as abundant as they were a few weeks ago, and even the air seems to have a different feel to it.

Fall is coming.

But here in Southern California, summer doesn't disappear overnight. We get this lovely in-between time when the days can still feel warm and the farmers markets are full of late-summer produce, while those first little hints of fall start showing up around us.

That feeling inspired this Farmstand Corn & Orzo Salad with Arugula.

I love grilled corn in a salad because it brings a little smoky sweetness to every bite. Add juicy cherry tomatoes, tender orzo, peppery arugula, and a simple red wine vinaigrette with Dijon, honey, garlic, and oregano, and you've got a salad that's fresh, flavorful, and satisfying without feeling heavy.

It's the kind of salad that's perfect for a late-summer dinner, a weekend gathering, or simply making the most of those last beautiful ears of corn before the season changes.

Enjoy!

-- Ingredients

• Fresh corn on the cob — Grilled until lightly charred for a sweet, smoky flavor.

• Orzo — Adds a tender, satisfying bite without making the salad feel heavy.

• Cherry tomatoes — Juicy and naturally sweet.

• Fresh arugula — Adds a little peppery bite and balances the sweetness of the corn.

• Red onion — Thinly sliced for a little sharpness. Pickled onions are also delicious if you have them on hand.

• Olive oil — The base of our simple vinaigrette.

• Red wine vinegar — Adds bright acidity.

• Honey — Just enough sweetness to balance the vinegar.

• Dijon mustard — Gives the dressing flavor and helps bring everything together.

• Garlic — Freshly grated for the best flavor.

• Dried oregano — Adds a little Mediterranean-inspired warmth.

• Salt & black pepper — To season the salad and dressing.

-- Equipment

• Large pot — for cooking the orzo

• Large mixing bowl — for tossing the salad

• Small bowl — for whisking the dressing

• Grill or grill pan — for the corn

• Sharp chef's knife — for cutting the corn from the cob

My go-to's: A large mixing bowl with plenty of room for tossing and a good sharp chef's knife make this salad especially easy to put together.

-- Let's Make It Together

Start by grilling the corn until it's lightly charred in spots. Let it cool just enough to handle, then slice those sweet kernels right off the cob.

While the corn is cooling, cook the orzo according to the package directions and let it cool. Then it's simply a matter of adding the corn, orzo, tomatoes, arugula, and red onion to a large bowl.

Whisk together the olive oil, red wine vinegar, honey, Dijon, garlic, oregano, salt, and pepper. Pour the dressing over the salad a little at a time and gently toss until everything is nicely coated.

Give it a taste and add more salt and pepper if needed. That's it!

-- Perfecting the Cooking Process

The key to this salad is dressing it gradually. You may not need every drop of the vinaigrette, and adding it a little at a time lets you coat everything without making the salad soggy. I also like letting the grilled corn cool before tossing it with the arugula, so the greens stay fresh and crisp.

Add Your Touch

• Use pickled red onions instead of fresh for a tangy twist.

• Add crumbled feta for a salty, creamy bite.

• Toss in fresh basil or parsley for extra freshness.

• Add grilled chicken to turn it into a heartier meal.

• Swap the orzo for another small pasta if that's what you have in the pantry.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

This Farmstand Corn & Orzo Salad with Arugula is one of those recipes that captures a little moment in the season.

It's the sweet corn you brought home from the farmers market. The tomatoes that still taste like summer. The first hint of fall in the air. And maybe even a memory of standing at a pumpkin patch with an ear of roasted corn in your hand.

I love recipes that bring those little moments to the table.

And this one is definitely worth making while that late-summer corn is still around.

Here are a few of my other corn recipes you may like to try:

• Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

• Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

• Easy Beef Fajita Bowls

• Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

• Cajun Chicken with "Modern" Succotash

Before You Start

Can I make this salad ahead?
Yes. You can prepare the orzo, corn, tomatoes, onion, and dressing ahead of time. For the freshest texture, add the arugula and dressing closer to serving.

Can I use frozen corn?
Fresh corn is best here, especially grilled, but thawed frozen corn can work in a pinch. You won't get quite the same grilled flavor.

Can I use pickled onions?
Absolutely. Pickled red onions add a delicious tangy contrast to the sweet corn.

Can I serve this as a main dish?
Yes. It's light but satisfying on its own. Add grilled chicken if you'd like something more substantial.

How long does it keep?
The salad is best the day it's made, but leftovers can be refrigerated for a day or two. The arugula will soften as it sits.

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette is a fresh, colorful summer salad packed with spinach, quinoa, berries, kiwi, chicken, walnuts, feta, and a bright honey-lime dressing.

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette

One Last Bright Salad Before Summer Slips Away

Before we officially let summer go, I wanted to make one last big, colorful salad that feels like summer in a bowl.

This Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette is packed with the things I love about a good summer salad—fresh fruit, crisp greens, tender chicken, a little crunch, creamy feta, and a bright homemade dressing. Strawberries, blueberries, and kiwi bring all kinds of color and flavor, while quinoa and walnuts add a little more substance. And that honey-lime vinaigrette ties everything together with just the right balance of sweet, tangy, and fresh.

The word superfood is actually what caught my attention about this salad in the first place. I don't think of “superfood” as meaning a salad has to be overly healthy, restrictive, or scream diet food. To me, it simply means filling your plate with ingredients that are nutritional powerhouses—foods that give you a little more of the good stuff your body needs. And if we can make those ingredients into something that's genuinely delicious, even better.

I've also been on a bit of a mission to get my husband to branch out when it comes to salads. He's always been more of a savory-salad kind of guy, so I've been slowly introducing him to salads where fruit plays a starring role. And, little by little, he's coming around. He loved my Summer Peach & Burrata Salad with Mint & Balsamic Glaze, and my Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta was another winner.

So I figured this salad was worth a try.

With juicy berries, sweet-tart kiwi, savory chicken and feta, crunchy walnuts, hearty quinoa, and that bright honey-lime dressing, it has plenty going on to make a fruit-filled salad feel like a real meal—not a bowl of “healthy food” you eat because you should.

And honestly, that's exactly how I like to eat.

Fresh. Colorful. Nutrient-forward. And delicious enough that you don't feel like you're making a sacrifice.

So before we turn the page toward fall, let's enjoy one last big, bright summer salad.

Enjoy!

-- Ingredients

Here's what you'll need to make this colorful, nutrient-forward salad:

• Baby spinach
• Cooked quinoa
• Cooked chicken breasts
• Fresh strawberries
• Fresh blueberries
• Kiwi
• Walnuts
• Feta cheese
• Extra-virgin olive oil
• Fresh lime juice and lime zest
• Honey
• Dijon mustard
• Kosher salt
• Freshly ground black pepper

A Little Shortcut

The recipe calls for cooked chicken and cooked quinoa, which makes this salad especially quick to assemble. It's a great way to use leftovers or meal-prepped ingredients you already have in the refrigerator.

If you don't have either one ready to go, no problem—you can absolutely cook the chicken and quinoa when you're making the salad. Just allow them a little time to cool before assembling.

Equipment

You don't need any special equipment for this salad—just a large bowl for assembling everything, a good knife for cutting the fruit and chicken, and a small bowl or jar for mixing the honey-lime vinaigrette.

You'll Need

• Large salad bowl

• Small mixing bowl or dressing jar

• Whisk

• Chef's knife

• Cutting board

• Citrus zester

My Go-To's

• Large Salad Bowl – A generously sized bowl gives you plenty of room to layer and gently toss all the ingredients without making a mess.

• Chef's Knife – A sharp, comfortable knife makes quick work of the strawberries, kiwi, and cooked chicken.

• Citrus Zester – I like a fine zester for getting the fresh lime zest nice and small so it blends beautifully into the vinaigrette.

-- Let's Make It Together

This salad is really just a matter of layering, whisking, and tossing.

1. Start with the spinach.
Place the baby spinach in a large serving bowl.

2. Add the good stuff.
Top the spinach with the cooked quinoa, sliced chicken, strawberries, blueberries, walnuts, feta, and kiwi. I like arranging everything over the spinach so you can see all those beautiful colors before tossing.

3. Make the honey-lime vinaigrette.
In a small bowl, whisk together the fresh lime juice, lime zest, honey, Dijon mustard, salt, and pepper until the honey is dissolved. Slowly whisk in the olive oil until the dressing is smooth and lightly emulsified.

4. Bring it all together.
Drizzle the vinaigrette over the salad and gently toss, or serve the dressing on the side and let everyone add their own.

That's it! A beautiful, filling summer salad is ready for the table.

-- Perfecting the Cooking Process

Since most of the work in this recipe is assembly, a few little details make a big difference.

Let cooked ingredients cool first.
If you're cooking the chicken and quinoa specifically for this salad, let them cool before assembling. Warm chicken or quinoa can wilt the spinach and make the berries softer than you'd like.

Cut the fruit into bite-sized pieces.
You want the strawberries and kiwi to be easy to pick up with the other ingredients, rather than having large pieces of fruit dominate each bite.

Don't skip the lime zest.
The fresh lime juice brings brightness, but the zest gives the vinaigrette that concentrated lime flavor that really makes it pop.

Add the dressing just before serving.
For the freshest texture, especially if you're using tender baby spinach and juicy berries, dress the salad shortly before eating.

Taste before serving.
Fruit can vary in sweetness, so give the vinaigrette a quick taste. If your berries are particularly sweet, you may enjoy a little extra lime. If they're more tart, the honey helps balance everything.

-- Add Your Touch

This salad has plenty of room for you to make it your own.

• Swap chicken for grilled shrimp or salmon.

• Try pecans or almonds instead of walnuts.

• Use goat cheese in place of feta for a softer, creamier flavor.

• Add mango or pineapple for an even more tropical twist.

• Substitute raspberries or blackberries for some of the berries.

• Add a little fresh mint for another layer of summer flavor.

• Not a quinoa fan? Try another cooked grain such as farro or brown rice.

• For a vegetarian version, leave out the chicken and add extra quinoa, chickpeas, or another favorite plant-based protein.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

One Last Bright Taste of Summer

I think this salad is the perfect way to wrap up my summer produce season.

We've had peaches, figs, honeydew, tomatoes, corn, zucchini—and now this bright combination of berries, kiwi, spinach, and lime gets to have its turn. And while I'm more than ready to start thinking about what's coming next, I'm not quite ready to say goodbye to colorful summer meals.

Especially when they taste this good.

And maybe I've finally made a little progress with my husband and his relationship with fruit in salads. If peach and burrata and honeydew with grilled chicken can win him over, perhaps this tropical-inspired bowl is the next step.

So if you're looking for a salad that feels fresh and summery but still gives you a satisfying meal, give this one a try.

It's nutrient-forward without tasting like you're trying to eat “healthy.” It's colorful without being fussy. And most importantly, it's delicious.

One last big, bright summer salad before we let the season go.

More Summer Favorites

If you're still holding onto summer too, here are a few more recipes to try:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze — sweet peaches, creamy burrata, fresh mint, and a tangy balsamic finish.

• Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — a refreshing sweet-and-savory summer salad with grilled chicken.

• Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad — a hearty, colorful way to use up some of summer's best produce.

• Fresh Peach Galette – A Last Taste of Summer — because no summer roundup is complete without dessert.

Before You Start

Can I use leftover chicken?
Absolutely. This recipe is a great way to use leftover grilled or roasted chicken. You can also cook fresh chicken specifically for the salad if you prefer.

Does the quinoa need to be cold?
It doesn't have to be refrigerator-cold, but if you've just cooked it, let it cool to room temperature before adding it to the salad so it doesn't wilt the spinach.

Can I make this salad ahead of time?
You can prep most of the components ahead of time, but I recommend waiting to add the dressing until you're ready to serve. For the freshest salad, you can also wait to cut the strawberries and kiwi until shortly before serving.

Can I make the honey-lime vinaigrette ahead?
Yes. Make the vinaigrette ahead and refrigerate it in a sealed container. Give it a good whisk or shake before serving.

Why is it called a superfood salad?
For me, “superfood” simply describes a combination of nutrient-rich ingredients. Spinach, berries, kiwi, quinoa, walnuts, and chicken all bring something valuable to the table. It's not about making a diet salad—it's about putting together a meal that's both nourishing and genuinely delicious.

Is this really a tropical salad?
The flavors aren't traditionally tropical, but the kiwi and fresh lime give this salad that bright, slightly tropical feeling. It's a little unexpected, and I think that's part of the fun.

Can I leave out the chicken?
Of course. The quinoa, walnuts, feta, and fruit still make a satisfying salad, or you can add another protein of your choice.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

This Bean, Corn, Tomato & Barley Salad is a colorful late-summer harvest salad made with sweet corn, juicy tomatoes, edamame, garbanzo beans, hearty barley, and fresh herbs.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

As the end of summers approaches I find that it makes me want to use up every bit of fresh produce I can get my hands on.

The corn is still sweet. The tomatoes are still juicy. Fresh herbs are growing like crazy. And even though everyone seems ready to move on to pumpkin and apples, summer produce is still giving us plenty to work with.

That's exactly what inspired this Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad.

It's one of those recipes that brings together some of my favorite things about summer in one colorful bowl. Sweet corn, ripe tomatoes, fresh herbs, and a simple homemade vinaigrette keep it bright and fresh, while edamame, garbanzo beans, and barley give the salad enough substance to make it satisfying.

And while the name might sound like there are a lot of ingredients happening here, it's actually a very easy salad to pull together. The dressing is simple, the edamame cooks in about a minute, and the barley can even be made ahead if you'd like.

Whether you serve it as a hearty lunch, a light dinner, or alongside something grilled, this is my kind of way to hold onto summer for just a little bit longer.

Enjoy!

-- Ingredients

This salad combines fresh late-summer produce with hearty pantry staples for plenty of flavor and texture.

• Fresh Corn - Sweet, crisp corn is one of the stars of this salad. Fresh corn cut straight from the cob is wonderful while it's in season, but frozen corn works too.

• Edamame - Adds a fresh pop of green, along with a little extra protein and texture.

• Cherry or Grape Tomatoes - Juicy, colorful, and perfect for adding that fresh summer flavor.

• Garbanzo Beans - Make the salad more filling and add a creamy, hearty texture.

• Quick-Cooking Barley - The ingredient that brings everything together. Barley gives the salad a satisfying, slightly chewy texture and helps turn it into something substantial enough for lunch.

• Red Onion - Adds just the right amount of sharpness and crunch.

• Olive Oil - Forms the base of the simple vinaigrette.

• Apple Cider Vinegar - Adds brightness and a little tang to balance the sweet corn and tomatoes.

• Honey - Just enough to soften the vinegar and bring balance to the dressing.

• Kosher Salt & Black Pepper - Simple seasoning to bring all of the flavors together.

• Fresh Mint or Basil - Either herb works beautifully here. Mint keeps the salad especially bright and fresh, while basil gives it more of a classic summer-garden feel.  I chose to use basil this time.

-- Equipment

You only need a few basic kitchen tools:

• Large mixing bowl
• Small saucepan
• Small bowl or screw-top jar for the dressing
• Sharp knife
• Cutting board
• Whisk or spoon

-- Let's Make It Together

Cook the edamame briefly, then add it to a large bowl with the fresh corn, tomatoes, garbanzo beans, cooked barley, and red onion.

Whisk together the simple apple cider vinaigrette and pour it over the salad. Toss everything together, then finish with plenty of fresh mint or basil.

That's it—a colorful, hearty salad that tastes like the last beautiful weeks of summer.

-- Perfecting the Process

Use Fresh Corn While You Can - Fresh summer corn gives this salad wonderful sweetness and a little crunch. If fresh corn isn't available, frozen whole-kernel corn is a perfectly good substitute.

Let the Barley Cool - If you've just cooked the barley, allow it to cool before adding it to the salad. Warm barley can soften the tomatoes and herbs.

Don't Overcook the Edamame - One minute in boiling water is enough to heat and tenderize the edamame. Drain and cool it quickly so it keeps its bright color and fresh texture.

Choose Your Herb - Fresh mint gives this salad a cool, bright flavor, while basil makes it taste more like a classic late-summer garden salad. Use whichever one you love—or try a combination of both.

Toss Just Before Serving - The salad can sit for a little while, but for the freshest tomatoes and herbs, toss everything together close to serving time.

-- Make-Ahead Tip

This isn't officially a Weekend Prep. Weeknight Easy recipe, but it does have a useful little make-ahead advantage.

Cook the barley ahead of time and store it in the refrigerator until you're ready to make the salad. Once the barley is already cooked and cooled, the rest of the recipe comes together quickly.

You can also make the vinaigrette ahead and keep it refrigerated in a jar. Give it a good shake before adding it to the salad.

-- Add Your Touch

This salad is easy to customize depending on what you have on hand.

• Add grilled chicken for an even heartier meal.
• Try feta cheese for a creamy, salty addition.
• Use basil instead of mint for a more traditional summer flavor.
• Add avocado just before serving for extra richness.
• Use frozen corn when fresh corn isn't available.
• Swap the garbanzo beans for white beans if you prefer.
• Add a little lemon juice for an extra-bright finish.

Set the Mood

A Bowl of Late Summer

There is no single ingredient in this salad that's trying to steal the show.

It's the combination of sweet corn, juicy tomatoes, fresh herbs, hearty beans, and chewy barley that makes every bite interesting. Bright, colorful, and satisfying without feeling heavy, this is exactly the kind of food I still want to eat while summer produce is at its best.

Before the tomatoes disappear and fresh corn becomes harder to find, make a bowl, grab a fork, and enjoy one more taste of summer.

More Summer Produce Recipes to Try

Fresh Summer Tomato Bruschetta with Mozzarella & Basil — A simple way to make the most of peak-season tomatoes.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — Cool, fresh, and perfect for hot summer days.

Orange Cardamom Zucchini Bread — A bright summer twist on a classic zucchini quick bread.

Fresh Peach Galette – A Last Taste of Summer — Ripe peaches, vanilla, and a touch of almond in a simple rustic dessert.

Before You Start

Can I use frozen corn?
Yes. Frozen whole-kernel corn works well when fresh corn isn't available. Thaw it before adding it to the salad.

Can I use regular pearl barley?
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.

Can I make this salad ahead?
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.

Should I serve this warm or cold?
This salad is best served at room temperature or lightly chilled. I wouldn't serve it piping hot because the fresh vegetables and herbs are part of what makes it taste so good.

Can I use basil and mint together?
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.

Is this a side dish or a main meal?
Either! The beans, edamame, and barley make it substantial enough for a light lunch, but it also works beautifully as a side with grilled chicken, fish, or steak.