This farro salad is full of fresh summer ingredients like basil, corn and tomatoes. It’s flavored with mild shallots and a simple vinaigrette. This a great side dish for anything you might be grilling this summer, and it makes a great dish to pass for parties or barbecues. Makes 12 servings.

Summer farro salad with various colored grape tomatoes, basil, corn and shallots

It’s already the middle of summer, and I know the harvest season is over in many parts of the country, but up here in Wisconsin we are just starting to see signs of it. I’m finally seeing the farmer who sells corn at small stands around town, and my basil is flourishing even though I haven’t ben the best caretaker. It’s time for tomatoes, basil and corn, and I’ve thrown them all together in this beautiful summer farro salad that’s just screaming summer and sun.

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What you’ll need to make this salad

More dairy free salads: Summer Quinoa Salad / Southwest Chopped Salad

Unmixed summer farro salad with tomatoes, basil, corn and shallots

Have you ever made farro before?

It’s a grain similar to a wheat berry that’s traditional in Mediterranean cuisine. It has a nutty flavor and a chewy bite to it when it’s cooked. I find them almost identical to wheat berries in the way they’re prepared and their flavor. If you haven’t tried farro before, you absolutely have to give it a shot. I typically buy Village Harvest or Bob’s Red Mill, and prepare them according to the package directions.

Dressing being poured into unmixed summer farro salad with tomatoes, basil, corn and shallots

How to make summer farro salad

To make this salad, I cooked 1 1/2 cups of farro as the package suggested – enough to make 4 cooked cups. While that was simmering, I sautéd a large shallot with some garlic and corn. The shallot makes the salad so savory, fragrant and delicious. It’s amazing how something so simple can have such an impact on flavor.

Once everything was cooked, I transferred it to a large bowl and tossed with tomatoes, basil and a simple vinaigrette. The salad can be served at any temperature, but it’s really, really good when it’s still slightly warm. It’s also perfect for a picnic or barbecue because it doesn’t have to be kept cold.

Summer farro salad with various colored grape tomatoes, basil, corn and shallots

Tips for making farro salad

  • You can make your farro up to a few days in advance. Just drizzle with a bit of olive oil and store in an airtight container until you’re ready to assemble to salad.
  • Fresh is always best, but if you have frozen or canned corn only, use it. The fresh tomatoes and basil will more than make up for it.
  • Cooked farro will absorb the dressing so don’t add your dressing until just before serving.

More summer salad recipes:


Summer Farro Salad

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


  • 1 1/2 cups uncooked farro
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 2 cups corn kernels
  • 1 large garlic clove, minced
  • 3 cups quartered cherry or grape tomatoes
  • 1 small bunch fresh basil, chopped (about 1/4 cup)

For the dressing:

  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cook farro according to package directions.
  2. In a large skillet, heat olive oil to medium-high. Add shallots and season with salt & pepper. Sauté, stirring frequently, until translucent (about 3 minutes). Add corn and garlic. Reduce heat to medium-low and continue cooking for about 10 minutes.
  3. In a small bowl, whisk together the dressing ingredients.
  4. In a large bowl, combine farro, tomatoes, basil and corn mixture. Add dressing, and stir until evenly coated.


  • Calories: 134
  • Sugar: 2.1 g
  • Sodium: 128 mg
  • Fat: 2.8 g
  • Saturated Fat: 0.4 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 23.9 g
  • Fiber: 2.8 g
  • Protein: 4.9 g
  • Cholesterol: 0 mg

Recipe adapted from The Kitchn.

Last Updated on December 29, 2020 by Melissa Belanger

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