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Summer Farro Salad

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

Ingredients

Scale
  • 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

Instructions

  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.

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