Summer Farro Salad
This vibrant, summer farro salad features nutty farro paired with sweet corn, juicy tomatoes, shallots and fragrant herbs tossed in a light vinaigrette. It's an easy, wholesome salad that’s perfect for a light lunch or a side at your next bbq.
Servings: 12
Calories: 167kcal
Ingredients
- 2 cups uncooked farro
- 1 shallot finely diced
- 2 cups corn kernels cut from the cob
- 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 balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
Instructions
- Cook farro according to package directions in salted water. Drain and set aside to cool.
- In a small bowl, whisk together the dressing ingredients. Set aside.
- When farro has cooled, add it with the remaining salad ingredients to a large mixing bowl.
- Add dressing, and stir until evenly coated. Adjust seasoning with salt & pepper, to taste.
- Allow the salad to sit for at least 30 minutes before serving to let the flavors develop.
Nutrition
Calories: 167kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Sodium: 170mg | Fiber: 6g | Sugar: 3g | Vitamin C: 10mg