Farro Salad with Green Beans, Corn, and Cherry Tomatoes

Have you ever cooked with farro before? This wheat grain is chewy, nutty, and filling. It’s also not much harder to prepare than brown rice.

Mix cooked farro with some vegetables, as we’ve done here, and you have an easy side dish for dinner or even a light lunch for the week! Just add some chicken or a poached egg for a complete meal.

This wheat grain has been a staple since Roman times, and it’s just fun to take something ancient and prepare it for the modern table.

When you’re shopping for farro, look for “pearled” or “semi-pearled” on the label, which means the hull has been removed. Without the hull, the grain cooks quickly and doesn’t require overnight soaking, like some other ancient grains.

Also, don’t get farro confused with spelt or think that one can be substituted for the other. The names are sometimes used interchangeably, which doesn’t help with the confusion, but they are actually two different grains.

Spelt can take a long time to cook, but farro will cook quickly in boiling water. If your “farro” seems to be taking forever to cook, you probably got spelt by mistake!

The best way to cook farro is with the “pasta method” – cook the grain in plenty of boiling, salted water for about 10 minutes, until tender, then drain off the extra water.

After simmering the farro in plenty of water, drain it, and use the technique that Persian cooks do for their rice dishes: Tip the farro into a strainer and return the strainer to the cooking pot. Cover the strainer with a clean towel and the pot lid and let the farro steam in the heat for 10 minutes. This helps prevent gummy, mushy grains.

Season the farro with olive oil, then add fresh corn cut off the cob and blanched, red and yellow cherry tomatoes, crisp blanched green beans, scallions, shallot, and fresh herbs.

With this colorful salad, ancient grains look right at home in the modern world!

Farro Salad with Green Beans, Corn, and Cherry Tomatoes Recipe

If you need to save some time, cook the farro in a separate pot while you are blanching the green beans and corn kernels.

Ingredients

• 1/2 pound green beans, trimmed and cut into 1-inch lengths
• 2 cups corn kernels, fresh or frozen
• 1/2 cup pearled or semi-pearled farro
• 3 tablespoons olive oil, or more to taste
• 1 bunch scallions, trimmed and chopped
• 1 shallot, very thinly sliced
• 1/2 pint mixed yellow or red cherry tomatoes, halved or quartered if large
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh oregano, marjoram, or parsley

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