This is the perfect salad to pack for a hike…just don’t forget your fork! The hearty farro holds up beautifully on the trail, making it a great new taste for your hiking lunch options. If you’re carrying an ice pack, feel free to add crumbled goat cheese and grilled chicken for extra protein.
We packed this salad for our hike to Cold Boiling Lake via the backside of Bumpass Hell, a 5.2-mile trek, and it was an awesome lunch with diced melon.
Farro Salad with Lime Honey Dressing
Dressing:
Juice of 2 limes
1 tbsp Lemon Herb seasoning
1–2 tsp honey
¼–⅓ cup olive oil
Whisk together the lime juice, honey, and Lemon Herb seasoning. Slowly drizzle in the olive oil while whisking until the dressing is combined.
Salad:
2–3 cups cooked farro (cook in salted water and drained completely)
1 cup cucumber, diced
1 cup mini tomatoes, halved
1–2 tbsp red onion, finely diced
⅓ cup fresh herbs, chopped (I used a mix of mint and cilantro)
In a large bowl, combine the farro, cucumber, tomatoes, red onion, and herbs. Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, lime juice, or honey as needed.
This salad is even better after it sits for 15–30 minutes, allowing the flavors to come together. Serve chilled or at room temperature.
