Summer Farro Salad
This easy salad is the perfect prep-ahead grain salad for the season! Made with bursting cherry tomatoes, sweet corn, and fresh zucchini, this farro salad is a great side dish for the summer!
Servings: 4 people
Ingredients
- 1 cup uncooked farro
- 1 ½ cups cherry or grape tomatoes
- 1 cup diced zucchini
- 1 head of corn kernels removed (about ½ cup)
- 2 tablespoon olive oil
- Kosher salt
- 2 tablespoon thinly sliced basil
Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly cracked black pepper
Instructions
- Cook farro according to package directions. Drain.
- Meanwhile, make the dressing. In a small mixing bowl, whisk together all the ingredients.
- When the farro is done cooking, toss is with half the dressing and then set aside to cool.
- Preheat the broiler to high and position the oven rack in the middle. Place the tomatoes, zucchini, and corn on a sheet pan and toss it with the olive oil and a pinch of salt. Broil for 5 minutes, toss, and cook for 2 more minutes or until the tomatoes have burst and there begins to be brown marks on the veggies.
- Toss the farro with the veggies, basil (wait to add if you are not serving today), and the rest of the dressing. Taste, adjusting for seasoning as desired. Serve immediately or store in an airtight container in the refrigerator for up to 3-5 days.
Notes
Serves 4-6
Prep ahead tips:
- This farro salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator. For best results wait and add the basil within a few hours of serving.
- Before serving, taste the salad again. Some of the dressing gets absorbed into the farro so you may need to add a drizzle of olive oil or a pinch more of salt.
