Roasted Corn and Basil Farro Salad
According to Wikipedia, there are five types of salad which are listed below with my interpretation of each:
- Green salad (leafy)
- Rice and pasta salads (carby)
- Bound salads (mayo-y)
- Dinner salads (meal status)
- Fruit salads (sliced fruit)
- Dessert salads (rich)
With summer in full swing, it’s time to get salads on a regular rotation. This easy salad recipe from Keepin’ It Kind falls under the “rice and pasta salad” category and definitely won’t leave you hungry – it’s packed with farro, an ancient grain that is rich in fiber and protein, as well as roasted corn and sun-dried tomatoes, both of which lend a sweet and earthy flavor to the dish.
If you’ve been searching for recipes for your next potluck or weeknight dinner, look no further! Paired with a buttery chardonnay, this Roasted Corn and Basil Farro salad is a keeper. Since this dish packs really well, it will definitely be making appearances in our Hollywood Bowl concert baskets, beach days, and afternoon picnics (hello, summer!).
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Roasted Corn and Basil Farro Salad
Ingredients
Ingredients
For the salad
- 1½ cups farro rinsed
- 3 cups water
- ½ tsp garlic powder
- ½ tsp salt
- several dashes of pepper
- ½ cup basil chiffonade
- ½ cup sun-dried tomatoes chopped
- ⅓ cup sherry vinegar
For the corn
- 2 cups frozen corn kernels defrosted
- olive oil spray
- several dashes smoked paprika
Instructions
Instructions
- Combine the farro, water, garlic powder, salt and pepper in a medium pot, cover, and bring to a boil. Once it is boiling, reduce to a simmer and let simmer until water is gone, about 15 minutes. Remove from heat and let cool.
- Preheat the oven to 400. Spread the corn out on a baking sheet lined with parchment paper. Lightly spray with olive oil, sprinkle paprika, salt, and pepper, and then toss to fully coat. Roast in the preheated oven for 10 minutes, flipping once halfway through. Remove from heat.
- Combine the cooked and cooled farro, the roasted corn, basil, sun-dried tomatoes, and sherry vinegar in a large bowl. Toss until fully combined. Serve immediately or chill until ready to serve. Will keep for 2-3 days. Enjoy!