With summer in full swing, it’s time to get salads on a regular meal rotation. This easy recipe definitely won’t leave you hungry - it’s packed with farro, an ancient grain that is rich in fiber and protein, as well as roasted corn and sun-dried tomatoes, both of which lend a sweet and earthy flavor to the dish.
If you’ve been searching for recipes for your next potluck or weeknight dinner, look no further! Paired with a buttery chardonnay, this Roasted Corn and Basil Farro salad is a keeper. Since this dish packs really well, it will definitely be making appearances in our Hollywood Bowl baskets, beach days, and afternoon picnics (hello, summer!).
Roasted Corn and Basil Farro Salad
From Keepin’ It Kind
Yield: serves 5-6
For the salad
1 1/2 cups farro, rinsed
3 cups water
1/2 teaspoon garlic powder
1/2 teaspoon salt
several dashes of pepper
1/2 cup basil chiffonade
1/2 cup sun-dried tomatoes, chopped
1/3 cup sherry vinegar
For the corn
2 cups frozen corn kernels, defrosted
olive oil spray
several dashes smoked paprika
Combine the farro, water, garlic powder, salt and pepper in a medium pot, cover, and bring to a boil. Once it is boiling, reduce to a simmer and let simmer until water is gone, about 15 minutes. Remove from heat and let cool.
Preheat the oven to 400. Spread the corn out on a baking sheet lined with parchment paper. Lightly spray with olive oil, sprinkle paprika, salt, and pepper, and then toss to fully coat. Roast in the preheated oven for 10 minutes, flipping once halfway through. Remove from heat.
Combine the cooked and cooled farro, the roasted corn, basil, sun-dried tomatoes, and sherry vinegar in a large bowl. Toss until fully combined. Serve immediately or chill until ready to serve. Will keep for 2-3 days. Enjoy!
P.S. Top your salad with a few slices of avocado to incorporate some healthy fats into your meal.