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Farro Salad in a bowl with garnish.

Farro Salad

This Farro Salad is good at any time of the year, but best in summer when fresh corn is at its peak.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Rice & Grains, Salads, Side Dish
Cuisine American
Servings 8 servings
Calories 233 kcal


  • 2 ½ 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
  • ½ cup extra virgin olive oil divided
  • 1 ½ cups fresh corn cut from the cob
  • 1 cup diced red onion
  • 6 large radishes thinly sliced
  • ¼ cup fresh lemon juice
  • ½ cup thinly sliced fresh basil or to taste
  • ¼ cup thinly sliced lemon balm optional
  • Salt and freshly ground pepper


  • 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.
  • 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.


Serving: 1gSodium: 140mgFiber: 2gCalories: 233kcalPolyunsaturated Fat: 11gSaturated Fat: 2gFat: 14gProtein: 3gCarbohydrates: 22g
Keyword farro fresh corn salad, grain side salad, not pasta salad
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