farro salad maria provenzano

farro salad maria provenzano

If you haven’t tried farro yet, now is the time! Italians LOVE farro, and you will find it in many Mediterranean dishes. It is a hearty grain that has a nutty flavor and a sturdy, chewy texture. Lately I have been adding it to everything!

I have been into making summer salads recently by using all the fresh produce I can find and creating different ways of putting them together. Farro is a great base for a salad because it bulks it up so that you don’t walk away from this salad still hungry. With the warmer days approaching I have been seeing much more in the way of corn and tomatoes. For this salad, I like to simply cook the fresh corn with a little red pepper flake for a touch of heat to balance the sweetness. Roasting tomatoes brings out an earthy yet sweet flavor. It also softens the skin, which make them more enjoyable to eat. I brought all of these flavors together with my lemony basil pesto! It’s bright and herbaceous flavor is perfect for a warm day.  To top it all off, goat cheese! The cheese is tangy, creamy, and slightly salty. This Farro, Corn, and Pesto Summer Salad is hearty, but light and refreshing at the same time!

farro salad

farro salad

farro salad

farro salad

farro salad

farro salad

Here is the link to my recipe for Lemony Basil Pesto

Farro, Corn, and Pesto Summer Salad


Maria Provenzano


  • 1 cup uncooked farro

  • 2 cups vegetable stock

  • 2 heaping tablespoons lemony basil pesto (http://www.fromscratchwithmaria.com/lemony-basil-pesto/

  • 1-2 tablespoons olive oil

  • 1 heaping cup fresh or frozen corn (preferably not canned)

  • 1/2 teaspoon red pepper flakes; optional

  • about 2-3 ounces crumbled goat cheese

  • about 3-4 cups arugula

  • 1/2 pint (about 1 heaping cup) cherry tomatoes

  • salt and pepper to taste


  1. *Preheat the oven to 400 degrees

  2. *Cook the farro and vegetable stock according to package ingredients; make sure to drain the farro if the instructions mention it

  3. *Meanwhile heat a skillet over medium heat; add in a tablespoon or so of olive oil

  4. *Add in the corn, red pepper flakes, and a sprinkle of salt; cook for a few minutes string frequently until the corn has slightly softened

  5. *In a large bowl combine the farro and corn

  6. *Stir in the pesto and olive oil; add more pesto if you like!

  7. *Allow the mixture to cool at room temperature

  8. *Slice the tomatoes in half and place on a baking sheet lined with aluminum foil

  9. *Drizzle with olive oil and a sprinkle of salt

  10. *Roast in the oven for about 15 minutes or until the tomatoes has softened and have become fragrant

  11. *Let the tomatoes cool for a few minutes

  12. *Place the arugula on a serving platter; top with the farro and corn mixture; then top with the goat cheese (as much as you like)

  13. *You can serve this at room temperature or, if you want to make it ahead of time, store the ingredients separately and toss together before serving

  14. *I like this salad best at room temperature because it allows the flavor of the oil in the pesto to really come out