Summer Farro Salad

 Farro is a quick cooking grain that has a nutty and slightly chewy texture, it holds up really well in salads and pairs perfectly with grilled meats, poultry and fish. It’s hearty enough to eat alone and the leftovers are great for lunch the next day, so it’s a win win as far as I’m concerned!

 I’ve made a springtime farro salad and posted it on my blog in the past and a few other salads using farro, but this is my version of a summertime farro salad. I’ve included in the ingredients the best that summer has to offer right now while the flavors are really at their peak, sweet corn, juicy tomatoes, aromatic basil and fresh zucchini squash.

I also added in some pearl sized mozzarella balls because I just love how they visually look in this salad, but if you can’t find them you can certainly chunk up a larger ball, the taste will still be the same.

 This salad is so delicious you’ll want to make it for your next cookout, bring it to a picnic or just make it for your own mid week lunches.

 On a hot summer day I can eat this alone for dinner and be totally satisfied!

Go get some farro and make this before summer ends!

Proud Italian Cook is on Instagram, come and see what I cook up during the week.

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Summer Farro Salad

 

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Author: Marie

Ingredients

• 1 cup of uncooked farro
• 1 8oz. container of fresh mozzarella pearl size, or chunked up from a larger ball, drained and patted dry
• 1 small yellow squash and 1 small zucchini made into ribbons with a vegetable peeler
• 1 large ear of corn, cooked and kernels shucked
• 1 container of rainbow colored cherry tomatoes, cut in half
• kalamata olives, a good handful
• fresh basil
• 1 garlic clove
• olive oil
• 1 lemon
• DRESSING:
• Whisk together ½ cup extra virgin olive oil and the juice of one lemon, salt and pepper

Instructions

1. Place the farro and three cups of water with a pinch of salt into a sauce pan, bring it to a boil then cover and simmer for about 25 minutes. water should be absorbed and farro tender but still chewy.
2. Drain farro, then spread it out onto a rimmed baking sheet so it can cool down without continuing to cook.
3. In a bowl add the sliced tomatoes, one grated garlic clove, some chopped basil and enough olive oil to coat. Let it sit for a little bit so juices can start flowing.
4. Grab a bigger bowl and add all the ingredients, along with the tomatoes and gently toss together. Spoon some of the lemon and olive oil dressing all over and toss carefully, to taste.
5. Spread salad mixture onto a nice platter adding as much chopped basil as you like, plus salt and pepper to taste.

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