Farro and Corn Salad

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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1 cup farro or barley

3 tablespoons extra-virgin olive oil

1 1/2 cups fresh corn kernels (from 3 ears corn)

1 cup cherry tomatoes (any color), halved

3 scallions, sliced

Kosher salt and freshly ground pepper

1 bunch arugula, chopped

1 teaspoon grated lemon zest

Juice of 1 lemon


  1. Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
  2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
  3. Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.

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