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Summer Farro Salad

Image of the prepared Summer Farro Salad recipe
  • prep time: 15 min
  • total time: 45 min
  • serves: 10 people

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.


  • 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 corn kernels (about 1 large ear corn)
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup shaved Parmesan cheese (optional)


  • Tips

    • For additional flavor, try grilling the corn before removing from the cob or roasting the corn kernels before using them in the recipe.
  • 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.

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Made With

Calories 222
Total Fat 9 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 443 mg
Total Carb 30 g
Dietary Fiber 4 g
Sugar 6 g
Protein 6 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 11 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.