Description
Corn farro salad is a hearty, refreshing blend of nutty farro, sweet corn, and fresh vegetables, dressed with zesty lemon vinaigrette. Perfect served warm or cold, it’s a versatile dish for summer gatherings or meal prep.
Ingredients
1 cup farro, cooked and cooled
Kernels from 2 ears fresh corn, grilled or steamed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup fresh basil, roughly torn
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Salt & pepper to taste
Instructions
1. Cook farro in salted water for 30 minutes. Drain and let cool.
2. Grill or steam corn, then cut kernels from the cob.
3. In a large bowl, combine farro, corn, tomatoes, cucumber, and basil.
4. Whisk olive oil, lemon juice, salt, and pepper; drizzle over salad.
5. Toss well and chill for 15 minutes, or serve warm.
Notes
Toast farro before boiling for a richer flavor.
Add-ons: white beans, crumbled feta, roasted red peppers, or avocado.
Pairs well with grilled tofu, marinated mushrooms, or arugula.
Keeps 3–4 days refrigerated in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Boil, Grill
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: corn farro salad, summer salad, grain bowl, healthy side dish