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
Scale
- 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