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Farro salad with corn, peaches, chickpeas, basil, fresh mozzarella and a balsamic vinaigrette

Corn & Peach Farro Salad

A satisfying and simple vegetarian farro salad with summer corn and peaches

Course lunch
Keyword farro salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 556 kcal

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

  1. In a medium saucepan, boil the farro according to package instructions and set aside to cool.

  2. In a large pot, boil the corn for 5 minutes and set aside to cool.
  3. When the corn is cool enough to touch, cut the corn off the cob and set aside.
  4. Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, maple syrup and salt. Set aside.
  5. 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.

Nutrition Facts
Corn & Peach Farro Salad
Amount Per Serving
Calories 556 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Trans Fat 0.003g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 7mg2%
Sodium 275mg12%
Potassium 466mg13%
Carbohydrates 77g26%
Fiber 14g58%
Sugar 14g16%
Protein 13g26%
Vitamin A 340IU7%
Vitamin C 5mg6%
Calcium 95mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.