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Overhead shot of a colorful grain salad

Summer Grain Salad

This Summer Grain Salad is the perfect salad to bring to a picnic, or to meal prep for lunches during the week! It's filled with quinoa, farro, radishes, cucumber, cherry tomatoes, red onion, corn, green beans, bell pepper, feta, and a bunch of fresh herbs! The salad gets tossed in a white wine lemon vinaigrette and it's incredibly fresh, texture-filled, and light!

Course Main, Main Course, Salad, Side, Side Dish
Cuisine American
Keyword easy grain salad recipe, easy summer salad, healthy summer salad, make ahead salad recipe, mayo free salad, meal prep salad, summer grain salad, summer vegetable salad
Prep Time 35 minutes
Servings 4 -6
Author Molly | Spices in My DNA


For the salad

  • 1 1/2 cups cooked quinoa
  • 2 cups cooked farro
  • 3-4 radishes, diced
  • 1 cup cherry tomatoes, halved
  • 3/4 cup diced cucumber
  • 3/4 cup diced yellow bell pepper
  • 5 ounces green beans (about 1/3 lb.), cut into 1'' pieces
  • 2 ears corn, cut off the cob
  • 1/4 cup diced red onion
  • 1/2 cup crumbled feta
  • 1/4 cup fresh basil leaves, chopped, plus extra for serving
  • 1/4 cup chopped flat leaf parsley
  • 2 tablespoons chopped chives
  • salt and pepper

For the vinaigrette

  • 1/4 cup white wine vinegar
  • juice of 1 lemon
  • 2 tablespoons finely chopped shallot
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil


  1. Place your cooked grains in a large bowl and stir to combine. Set aside. Bring a pot of water to a boil for the green beans. Add a couple pinches of salt. Once boiling, add the green beans and blanch for 30 seconds - 1 minute, or until they turn bright green. Drain and run under cold water to stop cooking. Let cool.

  2. Add radishes, cherry tomatoes, cucumber, bell pepper, green beans, corn, and red onion to the grains, along with a couple big pinches of salt and freshly cracked black pepper and stir to combine. Add the feta and the vinaigrette and stir to combine. Add the fresh herbs and stir once more. Season to taste with additional salt and pepper if desired. Serve with extra basil leaves.

Recipe Notes

*This salad keeps great in the fridge for 3-4 days!