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Charred Corn and Farro Salad

Author: Louisa Clements
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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Servings: 4


  • 1 cup farro
  • 2 ears of corn
  • 1 cup halved cherry tomatoes
  • ½ small red onion, finely diced
  • 2 tbsp thinly sliced basil
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ¼ tsp salt


  • Cook 1 cup of farro according to package directions (I cook mine in vegetable broth).
  • Meanwhile, preheat grill to medium-high, grill corn for 8-10 minutes, turning frequently to ensure even charring. Slice kernels off cob and toss with farro cherry tomatoes, red onion, basil, olive oil, vinegar and salt.


Recipe by Louisa Clements
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