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Farro Salad with Corn, Tomatoes and Edamame

Course Side Dishes
Cuisine American
Servings 6
Calories 234 kcal
Author The Foodie Physician

Ingredients

  • 1 cup farro
  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 clove garlic, smashed
  • 1 ½ cups cooked corn (I grilled fresh corn and then cut the kernels off)
  • 8 ounces grape tomatoes, halved (about 1 ½ cups)
  • 1 ½ cups edamame, cooked
  • 1/3 cup chopped parsley
  • 1 ounce feta cheese, crumbled

Sherry Vinaigrette:

  • 2 tablespoons sherry vinegar
  • 2 tablesooons extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon black pepper
US Customary - Metric

Instructions

  1. Place the farro, water, salt and garlic in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until farro is done, 25-30 minutes. Drain the farro.
  2. Meanwhile, make the sherry vinaigrette. Place the vinegar, oil, mustard, salt and pepper together in a small jar or other container with a lid. Cover and shake until combined. Alternatively, you can whisk the ingredients together in a bowl.
  3. Stir the warm farro together with the vinaigrette, corn, tomatoes, edamame and parsley in a large bowl. Adjust seasoning to taste. Sprinkle cheese on top. Serve salad warm or chilled.
Nutrition Facts
Farro Salad with Corn, Tomatoes and Edamame
Amount Per Serving
Calories 234 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Saturated Fat 1.4g9%
Carbohydrates 30g10%
Fiber 5g21%
Protein 10.9g22%
* Percent Daily Values are based on a 2000 calorie diet.