Farro Salad

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Farro Salad


The making of Farro Salad

So I’ve been on a Farro kick lately.  Trying to find new and different non-wheat grains to work with.

I thought Farro was not a wheat and I’ve been reading that many chefs are making that same mistake.

Thinking Farro is not wheat and therefore gluten-free.  There’s even a lot of conflicting information about farro when you investigate on the internet.

Just goes to show, you can’t believe everything you read on the internet.

No, you must read a lot and then you will find the truth.  It’s out there somewhere.

Farro is NOT gluten-free

So yes, Farro is an ancient grain.  Wheat as we know today came from the same ancient grain.  So while not gluten-free, it is lower in glutenous proteins and can be eaten by many who ARE gluten intolerant.  If you have celiac disease, I wouldn’t recommend you eat Farro, but you could substitute black (forbidden) rice or quinoa in this  Farro Salad recipe.


using a bundt pan to catch corn kernels


Being summer, I love to use fresh corn as much as possible, and I prefer to cut it off the cob.

Doesn’t get in between my teeth so much that way.

I hate when corn is stuck between my teeth, but I do love the flavor of fresh from the cob corn.

And of course, I used my favorite method of removing corn kernels from the cob.

I also think that all salads should have some crunch.  Welcome radishes!

I sauté the red onion in this recipe, some people don’t like the flavor of raw onion (thinking of Scott Conant of Chopped judging fame “um, there just seems to be a lot of raw onion on this plate”).  This sauté just gives them some rich softness in their flavor, no sharp edges.  If you like raw onion, you could leave them alone, but try them sautéed and see what a difference it makes.

I have some Lemon balm growing in my garden, so I decided to chiffonade (thinly slice) some to add.

What is Lemon Balm?

Lemon balm is a perennial herb from the mint family. The leaves, which have a mild lemon aroma can be eaten raw, brewed into tea, and are used to make medicine.

Lemon balm is used for digestive problems, including upset stomach, bloating, intestinal gas, vomiting, and colic; for pain, including menstrual cramps, headache, and toothache; and for mental disorders, including hysteria and melancholia.

Lemon balm contains chemicals that seem to have a sedative, calming effect. It might also reduce the growth of some viruses.

Lemon balm is inhaled as aromatherapy for Alzheimer’s disease.

Lemon balm is very easy to grow; but if you do grow some; and why wouldn’t you with all that going for it, put it into a container so it does not take over your garden.

Unless you want a whole garden of Lemon balm.

OK…let’s make this summer fresh Farro Salad.


Farro Salad

Farro Salad


  • 2 1/2 cups cooked Farro (I cook mine like I cook pasta, in a large pot of boiling salted water, until tender, then drain into a colander)
  • 1/2 cup extra virgin olive oil, divided
  • 1 1/2 cups fresh corn, cut from the cob
  • 1 cup diced red onion
  • 6 large radishes, thinly sliced
  • 1/4 cup fresh lemon juice
  • 1/2 cup thinly sliced fresh basil, or to taste
  • 1/4 cup thinly sliced lemon balm, optional
  • Salt and freshly ground pepper


Step 1

Heat 2 tablespoons of the olive oil in a large skillet over medium heat; add the corn and sauté until just crisp tender, about 2 minutes, add the onion and sauté for 2 - 3 minutes more, or until the onion is soft. Let cool slightly.

Step 2

In a large bowl, combine the cooked, and cooled Farro along with the radish. Add the corn and onion, toss lightly. Add the lemon juice and mix well; then add the remaining olive oil, mix well. Add the basil and lemon balm, if using. Toss, taste and season with salt and pepper. Serve at room temperature.


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Nutritional Info

This information is per serving.
  • Calories
  • Fat
    14g (2g Sat, 10g Mono, 1g Poly)
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Note: All nutritional information is approximate

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