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.
Beat the oil, vinegar and garlic in a small bowl with a fork or whisk.
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.