There’s something magical about a Zucchini & Corn Farro Salad that can elevate any meal. The crunch of fresh zucchini, the sweetness of corn, and the hearty farro come together in a melody of flavors that dance on your taste buds. pumpkin spice pancakes Picture yourself sinking your fork into this vibrant dish while enjoying a sunny afternoon picnic or at a dinner table filled with laughter.
Whenever I whip up this salad, I’m instantly transported back to my grandma’s backyard cookouts. She’d serve it alongside grilled meats and tell stories while the aroma of summer wafted through the air. It was always a hit, and now it’s my go-to for gatherings, providing both nourishment and nostalgia in every bite.
Why You'll Love This Recipe
- This Zucchini & Corn Farro Salad is easy to prepare, making it perfect for busy weeknights
- The flavors are a delightful blend of fresh and hearty ingredients
- The salad’s vibrant colors make it an eye-catching centerpiece for any table
- It’s versatile enough to be served as a side dish or a light main course
I remember my best friend devouring this salad at a barbecue last summer and declaring it “the reason he believes in love at first sight.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Farro: This ancient grain adds a nutty flavor and chewy texture; look for pearled farro for quicker cooking.
- Zucchini: Use medium-sized zucchinis; they should be firm and glossy for the best crunch.
- Fresh Corn: Sweet corn on the cob brings natural sweetness; grill or boil it before cutting off the kernels.
- Cherry Tomatoes: Their juicy burst complements the salad beautifully; opt for colorful varieties for added visual appeal.
- Red Onion: A small amount adds sharpness; soaking it in water can mellow its bite if you prefer.
- Feta Cheese: Crumbled feta provides creaminess; choose high-quality cheese for the best flavor.
- Olive Oil: A drizzle of extra virgin olive oil enhances all flavors—go for high quality!
- Lemon Juice: Freshly squeezed lemon juice brightens up the salad; avoid bottled versions when possible.
- Fresh Herbs (Basil or Parsley): Fresh herbs elevate the dish—use whatever you have on hand! garlic herb mashed potatoes.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Farro: In a pot, combine one cup of rinsed farro with three cups of water. Bring to a boil and then reduce heat, simmering until tender (about 25-30 minutes). Drain excess water.
Sauté the Vegetables: While the farro cooks, heat olive oil in a skillet over medium heat. Add diced zucchini and cook until tender but still crisp (about 5-7 minutes).
Add Sweet Corn: Incorporate sweet corn kernels into the skillet during the last couple of minutes of cooking zucchini. Stir until heated through and fragrant.
Toss in Cherry Tomatoes: Once zucchini and corn are ready, add halved cherry tomatoes to the skillet just long enough to warm them through (1-2 minutes).
Mix Everything Together: In a large bowl, combine cooked farro with sautéed vegetables. Add crumbled feta cheese, chopped herbs, olive oil, lemon juice, salt, and pepper to taste.
Let It Chill: Allow your Zucchini & Corn Farro Salad to sit for about 15 minutes before serving so flavors meld beautifully together. For more inspiration, check out this Antipasto Chopped Salad recipe.
And there you have it! A delightful Zucchini & Corn Farro Salad that’s bursting with freshness, perfect for any occasion—whether you’re entertaining guests or simply treating yourself to something special after a long day. crispy potatoes with pesto Enjoy every bite!
You Must Know
- This Zucchini & Corn Farro Salad is a delightful mix of flavors and textures
- Fresh, crunchy vegetables combined with nutty farro create a satisfying dish that’s perfect for any occasion
- Enjoy the vibrant colors and aromas that will make your taste buds dance
Perfecting the Cooking Process
Start by cooking the farro according to package instructions while sautéing zucchini and corn in olive oil. This multitasking approach ensures everything is ready simultaneously, maximizing flavor and freshness.
Add Your Touch
Feel free to customize this salad with feta cheese or fresh herbs like basil or parsley. Adding lemon zest can also brighten the dish, making it even more refreshing.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm it gently on the stove or microwave, adding a splash of water if needed.
Chef's Helpful Tips
- The key to perfecting this salad is using fresh ingredients; they elevate each bite beautifully
- Avoid overcooking the farro to maintain its chewy texture
- For added flavor, consider grilling the zucchini before adding it to the salad
Creating this Zucchini & Corn Farro Salad was a game-changer for me during family gatherings; everyone raved about it! Their compliments made me realize that healthy food can be delicious too. delicious pumpkin hummus.
FAQ
Can I use other grains instead of farro?
Absolutely! Quinoa or barley can be great substitutes for farro in this salad.
How do I make the salad vegan?
Simply omit any cheese and ensure your dressing is free from animal products.
What can I serve with this Zucchini & Corn Farro Salad?
It pairs wonderfully with grilled chicken, fish, or as a light standalone dish for lunch.
Zucchini & Corn Farro Salad
- Total Time: 45 minutes
- Yield: Serves 4
Description
Zucchini & Corn Farro Salad is a refreshing and colorful dish that perfectly combines the earthy flavors of farro with the sweetness of fresh corn and the crunch of zucchini. This vibrant salad is not only easy to prepare but also versatile enough to be served as a side or a light main course. Enjoy it at picnics, barbecues, or family gatherings for a delightful taste of summer in every bite.
Ingredients
- 1 cup pearled farro
- 2 medium zucchinis, diced
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1/4 cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the farro: Combine 1 cup rinsed farro with 3 cups water in a pot. Bring to a boil, reduce heat, and simmer for about 25-30 minutes until tender. Drain excess water.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add diced zucchini and cook for 5-7 minutes until tender but crisp.
- Add sweet corn: Stir in corn kernels during the last couple of minutes of cooking zucchini until heated through.
- Incorporate cherry tomatoes: Add halved cherry tomatoes to the skillet and warm for about 1-2 minutes.
- Mix everything together: In a large bowl, combine cooked farro with sautéed vegetables, feta cheese, herbs, olive oil, lemon juice, salt, and pepper.
- Let it chill: Allow the salad to sit for about 15 minutes before serving for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
