There is nothing like sweet corn cut right off the cob! We love it as a summer side tossed with farro in this corn and tomato salad. The combination of whole grains, fresh produce, and a simple dressing makes for recipe which is satisfying, delicious, and easy to whip up ahead of time.
We’re coming to the end of another summer, but there is still time to enjoy a little more sweet corn and farm fresh tomatoes. And, if you’re too late, I hope there will be a next year with more corn and tomatoes. Because this recipe is wonderful and you need to try it!
If you are looking for the perfect grain salad to enjoy on a hot day with the freshest of ingredients, this is what you want. I’ve been making it ALL summer long once the corn and tomatoes came in at the local farms, and I would have posted it earlier but we kept eating it before I took photos. 😮
My inspiration came from the classic combo of fresh corn and tomatoes. Then I wanted something different from the usual Mexican/Southwestern one I make with black beans. A little thought and I hit on making it a grain salad with farro and Mediterranean flavors. BOOM.
I tried a couple of dressings on different nights (lemon was good but balsamic was awesome) and here we are.
What do you need?
- Fresh Corn – Fresh, uncooked corn cut right off the cob!
- Tomatoes – A couple of ripe tomatoes. I like the standard farm beefsteak.
- Farro – Semi pearled so it cooks in about 20 minutes. And 1 cup total.
- Basil – A good handful of fresh leaves.
- Dressing – Here I go with a simple vinaigrette of balsamic, olive oil, and salt.
How to make this
To make corn and tomato farro salad, cut corn off the the cobs and dice tomatoes, then cook the farro until tender. Whisk the dressing and toss everything together. Top with torn basil.
1. Prep the Corn
Once you’ve shucked the cobs and cleaned off the silk, take each cob cut down the sides with a knife until you’ve cut off all the kernels.
Tip: Use a cheap bundt pan (not the fancy ones!) and place the cob in the center while you cut. The kernels will be contained in the pan. See below for photo.
2. Cook the Farro
The best way to cook farro for salads is to use the pasta method! Simply fill a pot with water, get it to a boil, add salt and farro, and cook until tender. Drain and cool and it’s ready for your salad.
3. Finish Up
Chop the tomatoes and add the corn, farro, and tomatoes to a bowl.
Mix the dressing and pour over. Toss.
Tear the basil and mix that in. Serve.
If you try my recipe for Corn, Tomato, and Farro Salad I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Stay Safe, Annemarie
Corn, Tomato, and Farro Salad
- 1 cup pearled farro
- 3 ears corn
- 2 medium tomatoes, seeded and cut into 1/2 inch dice
- 1/4 cup fresh sliced basil
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- Bring a medium pot of salted water to a boil. Add farro and cook until tender but still chewy, 20-25 minutes. Drain and cool.
- Cut the corn from cobs and into a serving bowl.
- Add farro, tomatoes, and basil.
- Mix together dressing. Pour over salad and mix to combine. Serve at room temperature or chilled.
- Make Ahead: If making ahead, keep salad in the refrigerator for up to 8 hours, reserving the basil until you are ready to serve. (It can turn black if added too soon!)
- Farro: Make sure you use pearled in the recipe. Fully whole grain farro takes much longer to cook and may need to be soaked first for best results.