Recipe: Summer Farro Salad

A hearty and versatile grain salad is a great addition to your late spring or summer table.  This simple recipe, courtesy of Whisk, delivers lots of flavor in every bite with plenty of fresh basil and feta cheese. It pairs well with grilled meat or fish for dinner, and it is substantial enough for a healthy lunch.

The salad is also adaptable to your preferences or what you have on hand. Try quinoa or brown rice instead of the farro, goat cheese instead of feta, or fresh parsley and mint instead of basil. It may be a slightly different salad, but it will be delicious.

Summer Farro Salad
Courtesy of Whisk Carolina
Serves 4 to 6

2 ears corn
1-1/2 cups pearled farro
3 cups vegetable broth
1 teaspoon kosher salt
1 16-ounce can chickpeas
1 medium carrot
4 scallions
8 ounces grape tomatoes
2 cups baby kale
1 English cucumber
2 avocados, diced
3 tablespoons fresh basil, chopped
1 cup feta cheese, crumbled

1/2 cup white wine vinegar
1/2 cup olive oil
2 tablespoons stone-ground mustard
2 cloves of garlic, crushed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper


  1. Grill the ears of corn for 12 minutes total, 3 minutes per side. When the corn is cool enough to handle, cut the kernels from the corn cobs. Set aside to cool completely.
  2. In a medium pan, bring vegetable broth and salt to a boil. Add farro, reduce the heat to low and cover the pan. Cook the farro for 20 minutes or until the grains are tender, but not mushy. Drain any excess liquid.
  3. While the farro cooks, mix the dressing ingredients together in a blender or by whisking vigorously. Pour the dressing over the hot, cooked farro. Set aside, and allow the farro to cool before adding the remainder of the ingredients.
  4. Prepare the remaining vegetables: drain and rinse the chickpeas; peel and grate the carrot; wash and thinly slice the scallions; halve the grape tomatoes; tear the baby kale into small pieces; dice the cucumber and the avocados; and chop the fresh basil.
  5. Add the vegetables and the crumbled feta cheese to the cooked farro, and toss to combine evenly.

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