Recipe: Buttermilk Farro Salad

Post by Olivia Martino, Registered Dietitian and Co-owner, Nourish Northwest

This recipe was adapted from 101cookbooks (great blog for healthy recipes!) but it was originally inspired by a salad at Clyde Common here in Portland.  This is a great summer potluck salad, especially right now while zucchini is abundant.  Enjoy!


Buttermilk Farro Salad

Adapted from 101 Cookbooks

Buttermilk Vinaigrette:

  • 2 medium cloves garlic, minced
  • 1 teaspoon fine grain sea salt
  • 1 cup / 240 ml buttermilk
  • 1/4 cup / 60 ml good-quality white wine vinegar
  • 1/4 cup / 60 ml extra virgin olive oil
  • 1/4 cup chopped dill
  • 1/2 cup chopped chives


  • 7 small radishes, sliced paper thin
  • 3 small zucchini, sliced paper thin
  • Kernals from 3 ears fresh corn
  • 4 cups arugula
  • 4 cups cooked farro, cooled to room temp

Combine the garlic and salt on a cutting board. Mash into a paste using the flat side of your knife. Place in a medium bowl or jar, then add the buttermilk and vinegar. Whisk together and let sit for 5 minutes or so. Gradually whisk in the olive oil, then the herbs.




In a large bowl gently toss the radishes, zucchini, asparagus and arugula with the farro grains. Add 1 cup of the dressing and toss again. Let sit for ten minutes, taste, and adjust with more dressing, if needed, and salt to taste.






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