Late Summer Farro Salad

Image of Natalie Bickford
Natalie Bickford Website
Rated 5.0 based on 1 customer reviews
Late Summer Farro Salad
Late Summer Farro Salad
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  • 4 cups water
  • 1 cup farro
  • 1 cup corn kernels
  • ½ cup almonds
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 2 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pint cherry tomatoes, halved
  • 1 cup chopped fresh mint
  • 1 cup chopped fresh basil
  • ½ cup crumbled feta cheese
  • 4 scallions, sliced


  1. Bring water and farro to a boil in a saucepan. Reduce heat to low and simmer until the grains burst open and are soft but slightly chewy, 25 to 30 minutes; drain. Transfer farro to a large bowl to cool.
  2. Put corn into a microwave-safe bowl; heat in microwave oven on High until tender, about 1 minute; spread onto a plate to cool.
  3. Heat a small skillet over medium-low heat. Toast almonds in hot skillet, shaking regularly, until browned and aromatic, about 3 minutes; transfer to a plate to cool.
  4. Put olive oil, lemon juice, mustard, salt, and pepper in a jar. Seal jar and shake vigorously.
  5. Stir almonds, corn, tomatoes, mint, basil, feta cheese, and scallions with the cooled farro; drizzle dressing over the salad and toss to coat.
Mealthy tip:

Feel free to substitute any grain for the farro (quinoa, millet, brown rice). To add protein, add a can of chickpeas or another bean. To add more greens, mix in 3 cups of chopped spinach.


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What others are saying

Image of Shannon Whittier
September 07, 2017 at 1:41am

Shannon Whittier says:

Big winner at my house! I added chicken and only added a few tbs of the lemon juice instead of the 1/4 cup. The farro took awhile to cook but it was well worth it!!! Very delicious