Late Summer Farro Salad

Name: Late Summer Farro Salad
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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

Natalie Bickford Website

Share This Recipe

This salad uses late-summer produce and herbs to create a simple, delicious side for any meal. Every bite is full of fresh herbs, sweet corn, and tomatoes, crunchy almonds, and complimented by a bright, tangy lemon dressing. Farro is an ancient whole grain. It is actually the specific name for a common type of wheat. It has a delectable chewy texture and nutty flavor when cooked. Farro is a great source of iron and is extremely high in fiber.

Print recipe

Servings: 4

Ready in: 40min PT40M

Ingredients

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

Directions

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.
Put corn into a microwave-safe bowl; heat in microwave oven on High until tender, about 1 minute; spread onto a plate to cool.
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.
Put olive oil, lemon juice, mustard, salt, and pepper in a jar. Seal jar and shake vigorously.
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). For a protein boost, add a can of chickpeas or any of your favorite beans. To add more greens, mix in 3 cups of chopped spinach.

Tagged:

Salads Quick And Easy Picnic Mediterranean Farro Vegetarian Vegan No Meat

Reviews

5.0out of 5 Stars

(3 Reviews)

How would you rate this recipe?

What others are saying

Pinney Stern says:

I really enjoyed this salad. I changed it up, I soaked the farrow, rinsed and forgot it in the frig; it was minimally sprouted, just a little pop of a spout, I decided not cook it. . This salad was chewy and energizing. I also had to substitute red wine vinegar for the acid. Thanks for this one!

Jessica Scott says:

This was my first time cooking with farro and I really enjoyed it. Not the easiest ingredient to find in stores, but the flavor of this dish was magnificent. The basil and mint were my favorite, they pair wonderfully together.

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