Today, a refreshing recipe for summer: fresh farro salad with cherry tomatoes, corn, and olives!
It’s scorching hot these days, and making a good lunch seems like a superhero feat. Thankfully, pasta, rice, or grain salads come to our rescue because we can prepare them in the evening or early morning when the air is a bit cooler and eat them for lunch or dinner.
They are perfect to take under the umbrella for a tasty and light lunch by the sea, but they are also great to put in a lunchbox to take to the office or during a picnic.
The farro salad with cherry tomatoes, corn, and olives is a tasty variant of the more classic rice salad, which is also very good but maybe has bored us a bit! 🤣
Preparing it is very simple because all the ingredients are added raw, so we only need to cook the farro, which has a slightly long cooking time but once it’s in boiling water, we don’t have to do anything else.
Farro is a grain with a good source of vitamins, minerals, and iron and contains a lot of fiber. However, its main property lies in its selenium and phytic acid content.
Now let’s see together, step by step, how to make this recipe.
To receive the recipe of the day for free
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Seasonality: Spring, Summer
Ingredients
- 1.5 cups pearled farro
- 1.5 cups cherry tomatoes
- 2.8 oz black olives (pitted)
- 1 cup corn
- 2 leaves basil
- 4 tbsps olive oil
- to taste fine salt
Tools
Below you will find links to some of the tools used to make the recipe
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Pot
- 1 Colander
Let’s Start!
In a large pot, bring water to a boil to cook the farro. Pour the farro into a colander and rinse it thoroughly under running water. When the water boils, add salt and the farro, and let it cook for 20 minutes (or the time indicated on your farro package). Then, drain it, rinse it under cold running water, and let it cool slightly while it drains.
While the farro is cooking, let’s prepare the ingredients for the dressing.
Wash the cherry tomatoes thoroughly, place them on a cutting board, and cut them into eight parts. Place the cherry tomato flat side down on the cutting board and cut it in half, then again in half, and once more for the four obtained parts. Pour the chopped cherry tomatoes into a bowl.
Take the black olives and slice them into rings and also pour them into the bowl along with the cherry tomatoes.
Add to the chopped cherry tomatoes and olive rings the drained corn, olive oil, and two torn basil leaves. At this point, add the farro and mix to combine the ingredients, adjust the salt, and place in the fridge, inside a closed container, to chill for at least half an hour so that the ingredients can blend together.
Una Riccia suggests
The fresh farro salad with cherry tomatoes, corn, and olives keeps for a couple of days in the fridge in a closed container.
FAQ (Frequently Asked Questions)
What can I substitute for pearled farro?
You can substitute pearled farro with pearled barley, rice, or a mix of grains.
Can I add other ingredients to the farro salad?
Yes, you can add, for example, green olives, chickpeas, or diced cooked ham.
What if I don’t have basil?
Two tablespoons of pesto will make this farro salad even better.
