Summer Farro Salad with Grilled Corn and Vegetables Recipe
This vibrant summer farro salad is a refreshing, wholesome dish perfect for warm days. Featuring nutty farro grilled corn and zucchini, fresh vegetables, and a zesty lemon-garlic dressing with a hint of sweetness and mild chili heat. It’s a delightful combination of textures and flavors, ideal as a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Grains
- 120 g / ½ cup dry farro (or quinoa if gluten-free)
Vegetables
- 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
Herbs and Aromatics
- 10 g / 1/3 oz fresh basil (or mint) leaves, finely shredded
- 1 garlic clove, finely grated
Dressing
- 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
Cooking Oils
- Olive oil for brushing corn and zucchini
Instructions
- Cook the farro: Rinse the dry farro thoroughly under cold water. Place it in a pot with plenty of water and cook for 35-40 minutes until tender but still chewy. Drain and set aside to cool completely.
- Grill the corn: Preheat a griddle pan on low heat. Lightly brush the corn with olive oil, then place on the pan. Grill the corn, turning every few minutes, until it’s cooked through and lightly charred on all sides. Remove from heat and let it cool before shaving the kernels off with a sharp knife.
- Grill the zucchini: Brush zucchini slices with olive oil on both sides and season with salt and pepper. Place on the hot griddle pan and cook undisturbed until char marks appear on one side. Flip and repeat to get char marks on the other side. Remove and let cool, then chop into smaller pieces.
- Prepare the fresh vegetables: Cut cherry tomatoes into quarters. Thinly slice the red pepper and celery sticks. Finely mince the spring onion.
- Combine main ingredients: In a large bowl, mix the cooled farro, cooked chickpeas, grilled zucchini, corn kernels, prepared fresh vegetables, and shredded basil leaves.
- Soften the garlic taste: Mix the grated garlic with 2 tablespoons of lemon juice in a small bowl and let it rest for 10-15 minutes. This reduces the harshness of raw garlic and mellows its flavor.
- Make the dressing: Add the garlic-lemon mixture, lemon zest, remaining lemon juice (1 tbsp or more to taste), extra virgin olive oil, maple syrup, salt, pepper, and optional mild chili flakes in a small bowl or jar with a lid. Stir vigorously or shake well until combined. Adjust seasoning if needed.
- Dress the salad: Pour the dressing over the salad mixture and toss gently to combine all flavors evenly. Serve chilled or at room temperature.
Notes
- You can substitute quinoa for farro for a gluten-free version.
- Adjust lemon juice and maple syrup quantity based on your taste preference for tanginess and sweetness.
- Grilling the corn and zucchini brings out a smoky flavor that enhances the salad.
- Adding mild chili flakes gives a slight heat that complements the freshness.
- Make the salad ahead and refrigerate; flavors intensify after a few hours.
- For added protein, consider adding feta cheese or grilled chicken if not vegan.
