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Summer Farro Salad


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  • olive oil, to taste
  • 1/2 onion, diced finely
  • coarse salt, to taste
  • freshly-ground black pepper, to taste
  • 1/2 cup farro
  • 1 cup water
  • 2 small, ripe tomatoes, chopped in large chunks
  • 2 ears corn, husks removed and kernels shaved from the cob
  • 2 handfuls baby arugula or other delicate green
  • a glug or so of champagne vinegar


Adapted from


Step 1

Heat a couple teaspoons of olive oil in a pan over medium heat. Add the onion, season with salt and pepper, and cook for several minutes, until the onions have softened and are becoming translucent. Add the farro, stirring for a minute or so. Add the water, cover the pan, and cook at a very gentle simmer, until the water is absorbed and the farro is soft (about 30 minutes).

Meanwhile, add the chopped tomatoes, shaved corn kernels and arugula to a large bowl. Dress with vinegar and oil, using a bit more vinegar and oil than you would use for the tomatoes, corn and greens alone (so the farro can soak up the excess).

When the farro is cooked, scrape it into the bowl with the dressed tomato-corn mixture. Toss to combine. Season with salt and pepper, to taste.


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