Farro with tomatoes, raw corn, mint, basil, and scallions from Six Seasons: A New Way with Vegetables (page 263) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on October 01, 2025

    Excellent! We enjoyed this very much. Great use for fresh corn and cherry tomatoes. I added a bit of diced cucumber, and some crumbled cheddar, and scaled back the oil and vinegar just a bit. I think it would have been fine without the croutons, but they sure didn’t hurt it. We’ll make this again in future summers for sure.

  • westminstr on July 14, 2024

    I left out the croutons and mint, doubled the basil. Very good! I made a corn-free version for O & E, which they liked.

  • snoozermoose on August 31, 2022

    I left the croutons out but followed the rest of the recipe as is. Really tasty and a great use of late summer produce. Will definitely make this again!

  • nicolepellegrini on July 14, 2020

    This was ok...not my favorite recipe from this book so far, came out a bit bland even with using fresh local corn and tomatoes, and herbs from my garden. Liked it better the next day with a little cheese mixed in for more tang/robust flavor. Maybe use a different vinegar next time for more flavor punch?

  • wots4dinner on September 05, 2019

    Loved this, even tho my corn wasn’t very good.

  • Totallywired on July 10, 2019

    Raw corn really pops, perfect late summer salad.

  • Macnclaire on September 03, 2018

    Using peak summer produce made this one super dish. I too loved the nutty flavor of the toasted farro. One change I made, I added 2-3 cloves of black garlic to the farro while it cooked, mashing it in after. It added a sweet, tangy, almost molasses-y flavor. I'm not a fan of refrigerated fresh tomatoes, but somehow the leftovers were tastier having marinated together. I always opt to add croutons to each individual serving to avoid them getting mushy.

  • SheilaS on July 21, 2018

    Nice seasonal salad. I lightened up on both the olive oil and salt to suit my taste. As written, the serving size is ample enough to be a main course. The farro benefits from a bit of time to absorb the flavors but that time is not kind to the croutons so I'd hold them out until ready to eat, especially if you foresee leftovers.

  • clkandel on May 28, 2018

    Loved this dish. Next time I'll probably leave the croutons out or just serve on the side to keep them extra crispy.

  • bwhip on July 24, 2017

    Loved it! I'll always use the author's technique for cooking farro - toasting it a bit first with a little garlic and red pepper flakes. I used lightly roasted corn instead of raw, as I really like it that way and only noticed later that the recipe calls for raw corn (oops!). The blend of flavors and textures was wonderful. Looking forward to making this one again soon

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