Summer Farro Salad
Farro’s firm texture and slightly nutty flavor make it versatile enough to go from salad to soup. Use it in the same way you would use rice, couscous or barley. In our Summer Farro Salad, it’s combined with summer fresh veggies and herbs straight from your garden or farmer’s market.
serves
10
people
Ingredients
cost per recipe: $11.10
The price is determined by the national average.
-
1/3
cup olive oil
-
1/3
cup balsamic vinegar
-
2
cloves garlic, minced
-
5
cups Swanson® Vegetable Broth
-
2
cups uncooked farro, rinsed and drained
-
2
cups grape tomatoes cut in quarters
-
2
cups chopped cucumber
-
1
cup fresh whole kernel corn (about 1 large ear corn)
-
1/4
cup chopped fresh basil leaves
-
1/4
cup shaved Parmesan cheese (optional)
How to Make It
Step 1
Beat the oil, vinegar and garlic in a small bowl with a fork or whisk.
Step 2
Heat the broth and farro in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 25 minutes or until the farro is tender. Drain the farro well in a colander. Let cool for 30 minutes.
Step 3
Stir the farro, tomatoes, cucumber, corn and basil in a large bowl. Add the oil mixture and toss to coat. Season to taste. Top with the cheese, if desired.
Recipe Tips
- For additional flavor, try grilling the corn before removing from the cob or roasting the corn kernels before using them in the recipe.
