Farro is one of my favourite grains to use, it's chewy texture lends itself very well to so many dishes. And it's perfect in this summer farro salad with feta and quick pickled radish. Plus, this makes a great make-ahead meal to take with you on a picnic, to the park or on-the-go. In fact, the longer it sits, the better it gets!
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This recipe is only slightly adapted from the wonderfully talented Molly Baz. Her cookbook "Cook This Book" is so inspiring and after making this salad the frist time, I couldn't stop thinking about it. It's perfect as-is, so I've only tweaked it slightly to suit my tastes and to add a few more summer veggies. Be sure to check out her cookbook!
Making farro is super simple to cook and you can cook it just like pasta.
Bring a large pot of salted water to a boil over medium-high heat. Then add the farro and cook until tender, about 20 to 30 minutes, taste to determine when its done, it shouldn't be mushy.
Once done cooking, drain and rinse with cold water and set aside until ready to use.
Because this is a summer farro salad, we want the ingredients to be cold or at least room temperature if enjoying right away, so be sure to rinse with cold water.
In a medium sized bowl, combine the oil, vinegar, honey, mustard and salt and mix well. Add the sliced radish to the bowl with the dressing and let it sit while you prepare the rest, about 15 minutes or so.
While the farro is cooking, heat a cast iron skillet over medium heat and add a small drizzle of avocado oil. Once hot, place the corn in the skillet and cook until charred all over, rotating every few minutes. This will take about ten minutes. Once cooled, remove the corn from the cob with a knife and add to the bowl with the farro.
In the same skillet, toast the hazelnuts over medium-low heat until fragrant and toasty, about four to five minutes. Remove and set aside.
Pour the radish and the dressing into the bowl with the farro and toss to combine. Add the hazelnuts, tomatoes and feta and toss again to combine. Garnish with fresh herbs, flaky salt and fresh cracked pepper.
To make this summer farro salad the best ever, be sure to take note of these tips.
This summer farro salad with feta will keep in the fridge in a sealed container for up to four days.
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Ready to make this delicious summer farro salad? Let's go!
If you make this summer farro salad with corn and feta, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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This healthy summer farro salad makes the perfect meal-prep and picnic friendly salad. The combination of quick pickled radishes, grilled corn, fresh tomatoes and toasted hazelnuts makes this salad burst with flavour!