Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 12
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.
- 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
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.
Calories: 167kcal Carbohydrates: 32g Protein: 4g Fat: 3g Sodium: 170mg Fiber: 6g Sugar: 3g Vitamin C: 10mg