Farro Salad Recipe with Sweet Corn and Cherry Tomatoes
This farro salad cooks up quick, easy, and healthy. Super flavorful with a farro, corn, cherry tomatoes, green onions, lemon juice, lemon zest, and arugula.
Course Salad, Side Dish
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Julie Dreyfoos
1cupfarrouncooked (or brown rice)
4tablespoonsextra virgin olive oil
16ouncescorn kernels(about 3 ears or can use frozen)
1 1/2cupscherry tomatoeshalved
2-3tablespoonslemon juiceto taste
Kosher saltto taste
Freshly ground pepperto taste
1buncharugulaabout 2 cups (loosely packed)
Cook farro according to the package directions, making sure to salt the water with 2 tablespoons of salt. Once the farro is done, drain and rinse the grains under cold water. Drain again to remove all excess water. Put into a large bowl and drizzle with olive oil.
Bring another pot of salted water to boil and drop the corn in, cooking for 2 minutes, until it's hot but not soft. Immediately drain the corn and rinse with cool water. Drain again to remove excess water and add the corn to the bowl with the farro.
Add the tomatoes, scallions, lemon zest, and lemon juice. Stir well, then salt and pepper to taste.
Right before serving, add the arugula. Don't add it early or the leaves will wilt and get soggy. If you like, add a bit more olive oil and lemon juice to taste.
If you live near a Trader Joe's, they sell 10-minute farro that cooks super fast.
To make this recipe gluten-free, just brown rice instead of farro.
You could also make it with pretty much any other grain you have handy: quinoa, barley, etc.
Same goes for greens. If you're not feeing the bitterness of arugula, swamp it out with baby chard, spinach, or another kind of greens.