Daily Flavor

Roasted corn, farro and tomato salad | SheKnows.com

Eat the season's bounty

Combine a hearty grain with fresh, seasonal produce for a showstopping roasted corn, farro and tomato salad.

This farro salad might look fancy, but with just a few simple steps you can have this fresh side dish on your table, ready to impress your dinner guests with a gorgeous array of texture and color.

Roasted corn, farro and tomato salad recipe

Serves 4 to 6 


  • 1-1/2 cups dried farro
  • 3-4 ears fresh corn
  • 1 quart cherry or grape tomatoes, sliced in half
  • 6 ounces pea shoots and/or baby arugula (or other baby greens)
  • Large handful of snap peas, stems removed and sliced in half
  • Lime-cilantro dressing (see recipe below)
  • Sea salt
  • Freshly ground pepper
  • Quick pickled red onions (see recipe below)
  • Chopped pistachios for garnish


  1. Soak the farro in cold water for 20 to 25 minutes, then drain and place in a pot. Pour 1 quart of water over the farro and bring to a boil. Turn down the heat and simmer for about 18 to 20 minutes, until chewy, stirring occasionally. Drain and set aside.
  2. Cut the kernels from the ears of corn. Heat a nonstick skillet over medium-high heat. Add the corn to the dry skillet and stir for 8 to 10 minutes until the kernels have browned a bit. Let cool.
  3. To assemble the salad, place the farro in a large bowl. Add the roasted corn, tomatoes, pea shoots and/or baby arugula and snap peas.
  4. Toss with desired amount of dressing. Season with salt and pepper. Top with pickled onions and chopped pistachios.

Lime-cilantro dressing recipe

Makes about 1 cup


  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon grated lime zest
  • 1/2 cup packed cilantro leaves
  • 1-2 serrano peppers or jalapeños, stemmed and roughly chopped
  • Sea salt, to taste


  1. Place all of the ingredients in a blender. Blend until smooth.

Quick pickled red onions recipe


  • 1 medium red onion, peeled and cut in half
  • 1/2 cup fresh lime juice
  • 1 teaspoon sea salt


  1. Thinly slice the onion. Rinse the sliced onions in a colander with cold water to remove the sharp bite. Drain well.
  2. Transfer the onions to a nonreactive bowl, pour the lime juice on top and stir in the salt. Cover and refrigerate for at least 1 hour.
  3. Will keep for about 1 week in the refrigerator.

More Daily Flavor

Barley salad with chickpeas, fava beans and peas
Mushroom farro salad
Cauliflower salad with homemade vinaigrette


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