Summer Salad with Tomato, Corn, and Farro
Red and yellow together practically scream summer. So this Summer Salad with Tomato, Corn, and Farro is pretty loud in color and flavor. I know you are thinking we’ve talked about farro before and you are correct.
But it’s not just for winter salads.
A combination of einkorn, emmer, and spelt, farro is an ancient grain. It has a complicated past and can be confusing to purchase the right kind for your recipe. Plus, the labeling on farro doesn’t help.
Sometimes it is labeled as farro. Other times it is labeled as farro grande, farro medio, or farro piccolo, depending on the strain of wheat. Just to make matters more confusing, it can also be identified as whole farro or semi-pearled.
The best advice: follow the cooking directions on the label. Depending on the type of farro you buy, either whole grain or pearl, you may need to soak it overnight or not. So don’t wing it. Read the label before cooking.
In addition to being blessed with a good amount of protein, farro is also rich in fiber, magnesium, vitamin B3, and zinc. It’s a healthy source of plant-based protein that is easy on the wallet and the waistline.
Cooked properly, farro is tender, nutty, and chewy. It is a delicious addition to soups and grain bowls, but I especially like it in salads where it adds some heft and fiber. It also looks pretty next to the baby tomatoes.
But are they grape tomatoes or cherry tomatoes?
Grape Tomatoes Vs Cherry Tomatoes
Really now, is there a difference between grape and cherry tomatoes? They are both itty-bitty, cute, and tomato-y. Actually, there is a difference.
It’s not just the shape.
Grape tomatoes are shaped like grapes, yes. They are oblong in shape and smaller than cherry tomatoes. Like the aunt on your mother’s side of the family, they also have thicker skin and are a little less sweet.
Cherry tomatoes are round and larger than grape tomatoes. They also have thinner skin and taste sweeter. Because of their thin skin, they have a shorter shelf life.
Both types of tomatoes come in several colors, although red is the most popular. You may see green, yellow, orange, and black varieties at the store or farmer’s market. They make for an extra colorful salad that are delicious with poppyseed dressing.
- Follow the directions on your package of farro. I find Bob’s Red Mill pearled farro at my local grocery store. It only takes 30 minutes to cook.
- The farro and dressing can be made a day ahead and set in the fridge until you are ready to assemble the salad. The dressing keeps in the refrigerator for a week.
- Want to make a pretty presentation? Assemble the salad ahead of time but wait to pour on the dressing until the last minute. Once the dressing is added, toss and serve.
- 2 cups baby spinach
- 2 cups cooked farro
- 1 cup grape tomatoes
- 1 cup fresh corn kernels
- 1 cup blueberries
- 1 cup chopped cucumber
- ½ cup feta, crumbled
- ¼ cup fresh basil, torn
- ⅓ cup olive oil
- ¼ cup finely chopped shallots
- ¼ cup white wine vinegar
- ¼ cup white granulated sugar
- 1 Tbsp poppyseeds
- 1 Tbsp mayonnaise
- ½ tsp ground mustard powder
- ½ tsp salt
- Place the spinach on a large platter or serving bowl. Top with farro, tomatoes, corn, blueberries, cucumber, feta, and basil. Arrange them so it looks pretty. Or not.
- Combine the dressing ingredients in a screw-top jar. Shake the dressing until it is emulsified and smooth. Pour it over the salad and toss to combine.
Keywords: summer salad with tomato corn and farro