Name: Summer Farro Salad with Grilled Corn and Vegetables Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 120 g / ½ cup dry farro (or quinoa if gluten-free); 2 ears of corn; 2 small zucchini, cut into thick slices; 20 cherry tomatoes; 1 red pepper; 4 celery sticks (or 2 long stalks); 1 large spring onion; 1 cup cooked chickpeas; 10 g / 1/3 oz fresh basil (or mint) leaves, finely shredded; 1 garlic clove, finely grated; 30-45 ml / 2-3 tbsp lemon juice (adjust to taste); Zest of 1 lemon; 45 ml / 3 tbsp extra virgin olive oil; 10 ml / 2 tsp maple syrup; Salt and pepper, to taste; Mild chili flakes (optional, recommended: fine Korean chili flakes), to taste; Olive oil for brushing corn and zucchini

Jump to Recipe· 4.3 from 2 reviews

If you are looking for a vibrant, wholesome, and utterly satisfying dish to celebrate the sunny days, the Summer Farro Salad with Grilled Corn and Vegetables Recipe is an absolute winner. This salad is a delightful blend of chewy farro, sweet grilled corn, and a medley of fresh, crunchy vegetables all tossed in a zesty, garlicky lemon dressing. It’s perfect as a light lunch, a side for your barbecue, or a colorful addition to any summer gathering. Each bite bursts with freshness, texture, and just the right balance of smoky and bright flavors that make this recipe a go-to on warm afternoons.

Ingredients You’ll Need

The image shows two close-up views side by side. On the left, a woman's hand holds a small pile of small, oval-shaped, light brown grains with a slightly rough texture, over a full white bowl filled with the same grains. On the right, cooked grains with a soft, plump texture and a light yellow color sit in a metal strainer, with a spoon scooping some grains. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are wonderfully straightforward but each plays a crucial role in bringing together the fresh, smoky, and tangy flavors. Simple yet essential, they combine to offer a beautiful balance of textures and vibrant colors.

120 g / ½ cup dry farro (or quinoa if GF): This chewy ancient grain is the hearty base that soaks up all the dressing beautifully.
2 ears of corn: Grilled until lightly charred, corn adds a sweet crunch and smoky flavor.
2 small zucchini, cut into thick slices: Grilled zucchini brings a tender, slightly smoky veggie note.
Olive oil: Used for grilling and dressing, it adds richness and smoothness.
20 cherry tomatoes: Their juicy sweetness and vibrant red color brighten the salad.
1 red pepper: Provides a mild sweetness and beautiful pop of color.
4 celery sticks (or 2 long stalks): Adds an irresistible crispness and refreshing bite.
1 large spring onion: Offers a mild, fresh onion flavor that blends perfectly with the other veggies.
1 cup cooked chickpeas: Adds protein and a creamy texture to the salad.
10 g / 1/3 oz fresh basil (or mint) leaves, finely shredded: Herbs uplift the entire dish with a fresh, aromatic note.
1 garlic finely grated: Infuses the dressing with its pungent, savory depth.
30-45 ml / 2-3 tbsp lemon juice and zest of 1 lemon: Brightens the dressing with a fresh citrus zing.
45 ml / 3 tbsp extra virgin olive oil: Adds body and richness to the dressing.
10 ml / 2 tsp maple syrup: Balances acidity with a touch of natural sweetness.
Salt and pepper, to taste: Essential seasoning that enhances every ingredient.
Mild chilli flakes (optional): Gives a gentle kick if you want a little spice.

How to Make Summer Farro Salad with Grilled Corn and Vegetables Recipe

Step 1: Cook the Farro

First things first, rinse your farro really well to get rid of any grit or dust. Then cook it in plenty of water for about 35 to 40 minutes until it’s tender but still has a lovely chewiness. This texture is key because it holds up beautifully against the crisp veggies and juicy dressing. Once cooked, drain the farro and spread it out to cool completely. This preps the hearty base of your salad perfectly.

Step 2: Grill the Corn

While your farro is cooking, fire up a griddle pan on low heat. Lightly brush the corn with olive oil and place it on the pan. Turn the corn regularly every few minutes until it’s cooked through and has a charred, smoky skin all around. When cool enough to handle, carefully shave off the kernels with a sharp knife. The smoky sweetness from grilling the corn makes a major flavor difference here.

Step 3: Grill the Zucchini

Brush the zucchini slices with a little olive oil, season lightly, and grill them on the hot pan. Don’t move them too soon—let those beautiful char marks form. Flip to grill the other side until equally marked. After grilling, let the zucchini cool and chop it into smaller, bite-sized pieces. These tender, smoky veggies bring warmth and depth to the salad.

Step 4: Prepare the Remaining Vegetables

Freshness is what this salad is all about, so cut the cherry tomatoes into quarters to release their juicy sweetness. Slice the red pepper and celery sticks thinly for crunch, and mince the spring onion very finely so it melds into the salad without overpowering the other flavors. Preparing veggies thoughtfully heightens the overall texture experience.

Step 5: Combine Everything

In a large bowl, toss together your now-cooled farro, chickpeas, grilled zucchini, fresh corn kernels, and all the chopped vegetables. Add in the finely shredded basil leaves for that fresh, aromatic lift. This combination forms a gorgeous, colorful canvas for the delicious dressing you’re about to make.

Step 6: Prepare the Garlic Lemon Dressing

To soften the sharpness of raw garlic, grate it finely and mix it with 2 tablespoons of lemon juice in a small bowl. Let this sit for about 10 to 15 minutes—it mellows the garlic’s bite and lets the flavors blend beautifully. This simple step makes the dressing smooth and well-rounded.

Step 7: Make the Dressing and Toss the Salad

Add the lemon zest, extra virgin olive oil, maple syrup, and the remaining lemon juice to the garlic mixture. Season with salt, pepper, and chilli flakes if using. Whisk vigorously or put the lid on and shake until the dressing emulsifies. Pour this lively, zesty dressing over the salad ingredients and toss everything together until evenly coated. Now your Summer Farro Salad with Grilled Corn and Vegetables Recipe is ready to enjoy!

How to Serve Summer Farro Salad with Grilled Corn and Vegetables Recipe

A large white bowl filled with a colorful salad made of several layers: the base is light beige grains, mixed with pale yellow corn kernels and beige chickpeas; on top are bright green celery slices, grilled dark green zucchini rounds with brown grill marks, red bell pepper strips, and halved cherry tomatoes in red and yellow colors; fresh bright green basil leaves are scattered throughout, adding a fresh look. Two silver spoons are scooping the salad, held by two woman's hands from opposite sides. A small white bowl with red spice powder sits nearby on a white marbled surface, with some of the spice spilled beside it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Take your salad up a notch by garnishing with a few fresh basil or mint leaves for a fragrant finish. A light sprinkling of toasted seeds, like pumpkin or sunflower, adds an extra nutty crunch that complements the different textures wonderfully.

Side Dishes

This salad is fantastic on its own but pairs beautifully with grilled chicken, fish, or a simple batch of warm flatbreads. It can even be a side to a smoky barbecue spread or a rich creamy dip for a versatile summer feast.

Creative Ways to Present

For entertaining, serve the salad in individual mason jars or on vibrant ceramic plates to highlight the colors. You can also stuff it into hollowed-out bell peppers or vine-ripened tomatoes for a playful presentation that’s almost too pretty to eat.

Make Ahead and Storage

Storing Leftovers

This salad keeps nicely in an airtight container in the refrigerator for up to 3 days. The flavors actually meld over time, making the leftovers even more delicious. Just give it a gentle stir before serving.

Freezing

We don’t recommend freezing this salad because the fresh vegetables and dressing don’t hold up well to freezing and thawing, which can affect texture and flavor. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is meant to be served chilled or at room temperature. If you want a warm element, you can gently warm the farro and grilled veggies before combining them with the fresh ingredients and dressing.

FAQs

Can I use quinoa instead of farro?

Absolutely! Quinoa is a great gluten-free alternative and also provides a lovely nutty flavor and fluffy texture that complements the grilled veggies really well.

Can I prepare the salad in advance?

Yes, you can prepare many components ahead of time. Cook the farro and grill the vegetables a day before and store them separately. Assemble and dress the salad just before serving to keep everything fresh and vibrant.

What can I substitute for chickpeas?

If you’re not a fan of chickpeas or want to add some variety, cooked white beans, cannellini beans, or even edamame make fantastic protein-packed alternatives.

Is the salad suitable for vegans?

Definitely! This Summer Farro Salad with Grilled Corn and Vegetables Recipe is completely vegan as is, making it a nutritious and flavorful plant-based option.

How spicy is the salad with chilli flakes?

The mild chilli flakes add just a hint of warmth and gentle spice. You can adjust the amount or leave them out entirely based on your preference.

Final Thoughts

If you want to bring a burst of summer freshness and wholesome goodness to your table, this Summer Farro Salad with Grilled Corn and Vegetables Recipe delivers every time. It’s full of bright flavors, wonderful textures, and simple ingredients that make eating healthy feel like a joyful celebration. Give it a try and I promise it will become one of your favorite go-to dishes for sunny days!