Farro, corn, and cherry tomato salad with basil vinaigrette from The Mediterranean Dish - 120 Bold and Healthy Recipes You'll Make on Repeat (page 45) by Suzy Karadsheh

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Notes about this recipe

  • Eat Your Books

    Can substitute semi-pearled farro for pearled farro.

  • Dinovino on March 16, 2026

    Tasty,interesting textures.A riot of colour.

  • ccav on August 03, 2025

    Liked this very much; might be good to make ahead of time to let the flavors marinate longer. Added piknik armenian cheese on top. We sautéed green pepper slightly before adding. Used scallions instead of shallot.

  • SpatulaCity on September 11, 2024

    Normally am skeptical of green bell pepper, but I enjoyed its crunch and slight earthy flavor in this salad. Overall a nice grain salad - chewy farro is a favorite! And I loved being able to use fresh corn and tomatoes at the height of the season. I added extra blanched and chopped basil for more pronounced herb flavor, and added the full can of kidney beans so I didn’t have to deal with a small portion of wandering beans in my fridge. This salad would be excellent with mozzarella or feta too. We ate it plain one day and served on a bed of arugula and with diced, roasted chicken the next.

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