Summer Farro Salad
Farro’s firm texture and slightly nutty flavor make it versatile enough to go from salad to soup. Use it in the same way you would use rice, couscous or barley. In our Summer Farro Salad, it’s combined with summer fresh veggies and herbs straight from your garden or farmer’s market.
Ingredients
0.333 cup olive oil
0.333 cup balsamic vinegar
2 cloves garlic, minced
5 cups Swanson® Vegetable Broth
2 cups uncooked farro, rinsed and drained
2 cups grape tomatoes cut in quarters
2 cups chopped cucumber
1 cup fresh whole kernel corn (about 1 large ear corn)
0.25 cup chopped fresh basil leaves
0.25 cup shaved Parmesan cheese (optional)
0.333 cup balsamic vinegar
2 cloves garlic, minced
5 cups Swanson® Vegetable Broth
2 cups uncooked farro, rinsed and drained
2 cups grape tomatoes cut in quarters
2 cups chopped cucumber
1 cup fresh whole kernel corn (about 1 large ear corn)
0.25 cup chopped fresh basil leaves
0.25 cup shaved Parmesan cheese (optional)
Instructions
Beat the oil, vinegar and garlic in a small bowl with a fork or whisk.
Heat the broth and farro in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 25 minutes or until the farro is tender. Drain the farro well in a colander. Let cool for 30 minutes.
Stir the farro, tomatoes, cucumber, corn and basil in a large bowl. Add the oil mixture and toss to coat. Season to taste. Top with the cheese, if desired.
Heat the broth and farro in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 25 minutes or until the farro is tender. Drain the farro well in a colander. Let cool for 30 minutes.
Stir the farro, tomatoes, cucumber, corn and basil in a large bowl. Add the oil mixture and toss to coat. Season to taste. Top with the cheese, if desired.
Summer Farro Salad
Farro’s firm texture and slightly nutty flavor make it versatile enough to go from salad to soup. Use it in the same way you would use rice, couscous or barley. In our Summer Farro Sa...
Directions
Print
Beat the oil, vinegar and garlic in a small bowl with a fork or whisk.Heat the broth and farro in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 25 minutes or until the farro is tender. Drain the farro well in a colander. Let cool for 30 minutes.Stir the farro, tomatoes, cucumber, corn and basil in a large bowl. Add the oil mixture and toss to coat. Season to taste. Top with the cheese, if desired.
Ingredients
0.333 cup olive oil0.333 cup balsamic vinegar2 cloves garlic, minced5 cups Swanson® Vegetable Broth2 cups uncooked farro, rinsed and drained2 cups grape tomatoes cut in quarters2 cups chopped cucumber1 cup fresh whole kernel corn (about 1 large ear corn)0.25 cup chopped fresh basil leaves0.25 cup shaved Parmesan cheese (optional)
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