During the summer I like to look for meals that are quick and easy, yet full of flavor. It's a bonus if I can visit our local market to get fresh produce to create the meal. In my mind, there is nothing better than fresh fruits and vegetables.
For this Summer Farro Salad, cucumber, tomatoes and sweet corn along with a tangy dressing complement the nutty flavor of farro. What is farro? It's a whole grain that is both fiber-packed and full of protein, as well as having the benefits of being rich in nutrients, minerals and antioxidants. It also tastes great, whether served warm or cold. This particular salad makes a great summer side dish or you can grill some chicken to add to it for a full meal. Either way, it's delicious and easy to make.
Prepping the Ingredients
This recipe is full of vegetables, but the prep is super easy. Start by cutting a small red onion in half and thinly slicing one half with the 7-5/8" Petite Chef.
With a 7" Santoku, cut a seedless cucumber in half lengthwise and then make thin slices crosswise.
For the ears of corn, we did not cook them as we wanted the crunch, but you could grill the corn for additional flavor. To remove the kernels from the cobs, lay the ear of corn flat on a cutting board and use a 7-5/8" Petite Chef to cut away away the kernels. For detailed instructions on removing kernels from the cob, check out our tutorial, How to Remove Corn From the Cob.
With the 7" Santoku, chop the fresh basil.
Finish the prep by halving the grape tomatoes lengthwise.
Making the Recipe
Cooking the farro is the hardest part of this recipe and it's really easy. Heat two tablespoons of olive oil in a medium saucepan over medium heat. Add the farro and stir so that it's coated with the olive oil. Toast the farro until it's fragrant, approximately one to two minutes, and then add the broth. Bring the mixture to a boil and then reduce the heat to a simmer. Cook until the farro is al dente, around 12 minutes. Remove from heat and if there is any remaining liquid, drain it and allow the farro to cool.
In a medium bowl, use a Mix-Stir to whisk together the dressing ingredients.
In a large serving bowl, mix the farro, red onion, cucumber, tomatoes, corn and basil. Pour half the dressing over the mixture and stir. You can add more dressing if needed. You want the salad to be coated, not dripping.
This Summer Farro Salad can be served chilled or at room temperature, either way it's delicious! We recommend keeping some extra dressing available as you may need to add more if it stays in the refrigerator for more than a day. A quick and easy side dish, it's one you'll come back to time and time again!
Summer Farro Salad
For the salad:
- 2 tablespoons extra-virgin olive oil
- 12 ounces farro (1 3/4 cups)
- 5 cups low-sodium chicken or vegetable broth
- 1/2 small red onion, thinly sliced
- 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
- 1 pint grape tomatoes, halved
- 2 ears of sweet corn, kernels removed (about 1 1/2 cups)
- 1/4 cup fresh basil, chopped
For the dressing:
- 1/3 cup extra-virgin olive oil
- Juice of 1 lemon
- 3 tablespoons red wine vinegar
- Salt and black pepper, to taste
- In a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Add the farro and stir to coat with olive oil, toasting the grains until fragrant, approximately 1 to 2 minutes. Add the broth and bring to a boil, then reduce the heat to a simmer. Cover and cook the farro until it’s al dente, about 12 minutes. Remove from heat and if there is any remaining broth, drain the additional liquid and let the farro cool completely.
- In a medium bowl, whisk together the dressing ingredients.
- In a serving bowl, mix the farro, red onion, cucumber, tomatoes, corn and basil. Pour half the dressing over the mixture and stir. If additional dressing is needed, add accordingly. You want the salad to be coated, but not dripping. Serve chilled or at room temperature.