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Corn and Farro Salad

Servings: 4 to 6

The fresh summer flavors in this salad are accentuated with the nuttiness of the grain and the bitterness of the radicchio.


  • 1 cup farro
  • 1/4 cup extra-virgin olive oil
  • 5 large ears corn, kernels removed from the cobs (about 3-1/2 cups)
  • 2 Tbs. red-wine vinegar; more to taste
  • 1 tsp. chopped fresh thyme leaves
  • 1 small clove garlic, mashed to a paste with a pinch of salt
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped sun-dried tomatoes
  • 1 small head radicchio, finely shredded (about 1-1/2 cups)
  • 1/4 cup thinly sliced fresh basil, plus small leaves for garnish

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 90
  • Fat (g): 11
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 240
  • Carbohydrates (g): 45
  • Fiber (g): 6
  • Sugar (g): 5
  • Protein (g): 8


  • Cook the farro according to package directions. Set aside to cool completely.
  • Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are bright yellow and crisp, about 5 minutes. Transfer to a large bowl to cool.
  • In a small bowl, whisk the vinegar, thyme, garlic, 1 tsp. salt, and  1/4 tsp. pepper. Add the remaining 3 Tbs. oil, whisking until thickened. Season to taste with salt and pepper. Add the cooled farro to the corn along with the tomatoes and radicchio. Toss with the dressing and basil, and season to taste with salt, pepper, and more vinegar, if you like. Garnish with the basil leaves, and serve at room temperature.


Rate or Review

Reviews (6 reviews)

  • Johanna8 | 06/21/2019

    Very tasty. The bitter radicchio is a perfect compliment to the sweet corn. The farro brings a nice bite to the dish.

  • User avater
    ReginaWTeske | 05/04/2019

    Awesome corn salad flavor recipe.

  • User avater
    SherryRSeder | 03/22/2019

    Really tasty corn salad recipe.

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