Farro Salad with Grilled Asparagus and Corn


  • 4 cups water
  • 1 cup farro
  • 12 asparagus spears, woody stems removed
  • 1 tablespoon olive oil
  • Sea salt
  • Freshly ground black pepper
  • 3 ears corn, shucked and cleaned
  • 4 scallions, thinly sliced on the bias
  • 1/2 pint cherry tomatoes, halved
  • 3 tablespoons chopped chives

This hearty healthy grain is a great alternative to the usual potato salad. packed with fiber and protein, its good for you and goes great with the charred corn and asparagus.

Serves 6


In a medium-size pot, bring 4 cups of water and farro to a boil. Cook for about 25 minutes, until the farro is tender. Drain well.

Meanwhile, heat a grill to medium. Lightly drizzle the asparagus with the olive oil and grill for 3 to 4 minutes, until tender. Remove from grill and season with salt and pepper. Cut the asparagus 1 inch from the top and then cut the remaining stalk into 1/4-inch pieces.

Reduce the grill heat to medium low and grill the corn for 5 to 6 minutes total, turning it to grill each side, until the corn is slightly charred and the kernels are cooked through. When the corn is cool enough to handle, cut the kernels away from the cob with a sharp knife.

In a large bowl, combine the farro, scallions, corn, asparagus, tomatoes, and chives. Toss with enough of the Lemon Vinaigrette to moisten the salad and season with salt and pepper.