Farro and Grilled Corn Summer Salad

Farro and Grilled Corn Summer Salad
Staff Writer
Farro and Grilled Corn Summer Salad
Roger Morris

Farro and Grilled Corn Summer Salad

This farro salad is a perfect summer dish. It comes together in just a few minutes and utilizes the best of the season’s corn harvest. Serve it hot or cool it down and bring it with you for a picnic side dish. This recipe is part of a larger story; to see the full story click here.

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4
Servings
282
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup pearled farro
  • 3 to 4 ears corn
  • 2 Tablespoons olive oil
  • 1 Cup thinly sliced celery
  • ½ Cup celery leaves
  • Zest and juice of 1 lemon
  • Salt and pepper

Directions

Cook the farro according to package directions. Transfer the farro to a large bowl to cool and dry off, fluffing with fork occasionally.

Brush the corn with 1 tablespoon of the olive oil, and then grill or sear in a pan until cooked through and slightly charred. Slice the kernels off with a knife, and then add to the farro with the celery and celery leaves. Toss everything together and add the remaining 1 tablespoon olive oil, lemon juice, and zest. Add salt and pepper to taste.

Nutritional Facts

Total Fat
21g
30%
Saturated Fat
12g
50%
Cholesterol
36mg
12%
Carbohydrate, by difference
14g
11%
Protein
9g
20%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
12mg
1%
Choline, total
41mg
10%
Fiber, total dietary
2g
8%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
19mg
6%
Niacin
3mg
21%
Phosphorus, P
94mg
13%
Selenium, Se
11µg
20%
Sodium, Na
36mg
2%
Water
62g
2%
Zinc, Zn
2mg
25%

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.