A hearty grain salad with sweet summer corn and peaches is sweet, savory and satisfying.
This sweet corn and peach farro salad is my go-to recipe side salad to bring to a summer BBQ. It utilizes the best summer ingredients, and the taste is surprising in so many ways.
You’ve likely had corn and peaches together, but have you ever had them paired with fresh basil and mozzarella over a bed of nutty farro? This salad is topped with crunchy pumpkin seeds and a simple balsamic vinaigrette.
My favorite part is that this entire salad is ready in less than 30-minutes. Quick cooking farro cooks in ten minutes while the corn boils . Chop the rest of the ingredients while those cook, then whisk up the dressing and assemble.
It’s sure to be a crowd-pleaser at your next BBQ or family dinner. Or better yet–prep it for a satisfying lunch.
Ingredients
This easy vegetarian corn and peach farro salad is made up of a few simple ingredients. You may already have some in your cupboard or fridge. Here’s the list of what you’ll need:
- Quick-cook farro: pearled farro cooks in just 10 minutes in boiling water. I buy this at Trader Joe’s or Whole Foods.
- Corn: I recommend using fresh corn in the summer, but canned or frozen corn also work well.
- Peaches: Buy fresh peaches a few days in advance to make sure they are ripe when you need them.
- Chickpeas: Keep a few cans of chickpeas in your pantry for a plant-based protein boost.
- Fresh mozzarella: Use either the small mozzarella balls or a big hunk of fresh mozzarella.
- Basil: Fresh basil gives this salad a herby and bright aftertaste
- Pumpkin seeds: Amp up the protein, healthy fats and nutty flavor on this salad with pumpkin seeds.
- Balsamic vinaigrette: This recipe shows you how to make your own, but feel free to use a bottled version if you’re short on time.
How to make this healthy salad
I cannot stress how easy it is to make this salad. You only have to cook two things– the farro and the corn. Then whisk together the dressing and compile. Here are the simple steps:
- Add the farro to boiling water and cook according to package directions– usually about 10 minutes.
- In a separate pot, boil the corn for about 5 minutes. Remove it from the boiling water and set aside to cool.
- Cut the corn off the cob and set aside.
- Whisk together the dressing ingredients in a small bowl.
- When the farro has cooled, assemble the salad. Combine the farro, corn, peaches, fresh mozzarella, chickpeas, pumpkin seeds and basil. Add the dressing and toss well.
Can I make this salad vegan?
Absolutely! To make this corn and peach salad vegan, leave out the mozzarella cheese or use vegan mozzarella. The rest of the salad is completely vegan and makes a great meal for plant-based guests.
What to serve with this salad
This salad has protein from the chickpeas, carbs from the farro and healthy fats from the pumpkin seeds, making it a well-balanced meal. It can stand alone as a healthy lunch or light dinner or serve it as a side dish was any of these delicious options:
Corn & Peach Farro Salad
A satisfying and simple vegetarian farro salad with summer corn and peaches
Ingredients
SALAD
- 2 cups quick cook farro
- 2 ears corn
- 2 peaches chopped
- 1 cup chickpeas rinsed and drained
- 1/2 cup fresh mozzarella chopped
- 1/4 cup pumpkin seeds
- 2 tablespoons fresh basil chopped
- 1/4 teaspoon sea salt
DRESSING
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons grainy dijon mustard
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
Instructions
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In a medium saucepan, boil the farro according to package instructions and set aside to cool.
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In a large pot, boil the corn for 5 minutes and set aside to cool.
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When the corn is cool enough to touch, cut the corn off the cob and set aside.
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Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, maple syrup and salt. Set aside.
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In a large bowl, combine the farro, corn, peaches, chickpeas, mozzarella, pumpkin seeds, basil and salt and pour the dressing on top. Toss well.
Recipe Notes
If you don’t have fresh corn, use 1/2 cup of canned or frozen corn instead.
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