clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Farro Salad for Summer

  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Total Time: 30 Minutes
  • Yield: 8 Servings 1x
  • Category: Salads
  • Cuisine: American


This farro salad is a take on bread salad. No bread, but lots of farro and it is good!


Units Scale

1 pint cherry tomatoes

1 large ear of corn

1/2 lb green beans, trimmed

6T good olive oil

1 1/4 c of farro

1 large garlic clove

3T red wine vinegar

1 small cucumber, peeled and sliced into half moons

1c packed basil leaves, torn into shreds

4 medium radishes, sliced thin

3 scallions thinly sliced

(I added another ear of corn, a red pepper grilled, and a red onion grilled. Additionally, I served it on a bed of arugula.)


Bring a large saucepan of salted water to a boil.

In a large salad bowl toss the tomatoes with a ½ t of salt.

Cook the corn and the green beans together in the boiling water. After 3 minutes, using tongs, transfer the corn to a cutting board. Cook green beans 1-2 minutes more until crisp tender. Drain well and let dry.

Cook the farro in the boiling water that you used for the veggies. (I added some chicken bouillion to give it more flavor.) Cook for 18-20 minutes but I have found this depends on the type of farro you buy. It may take longer. It should be tender but firm to the bite.

Meanwhile fire up the grill. Spray your green beans with oil and your other veggies if using. Grill until golden. Season well with salt and pepper. Cut corn kernels off of cob.

Now mash your garlic clove of which I used two with a ½ t salt into a paste. (I did this but it would be fine to just put it through a garlic press and mix it with the salt.) In a measuring cup combine the remaining 5 T of oil and the vinegar. Add the garlic paste and whisk to combine.

Drain the faro and let it cool and dry for 5-10 minutes on a baking sheet over a wire rack. (The drying helps it to stop absorbing so it doesn’t get soft when you combine it in the salad. My note.)

When the farro is cool, whisk the dressing and add it to the tomatoes along with the other vegetables. Add ¼ t salt and ¾ t pepper. Toss well and start singing!


Salads: Beyond the Bowl

Keywords: farro salad