Farro Salad With Cherries, Corn, And Basil Recipe

Name: Farro Salad With Cherries, Corn, And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces shallots (about 4 medium shallots), thinly sliced (1 1/4 cups); 2/3 cup sherry vinegar; 2 teaspoons granulated sugar; 2/3 cup, plus 2 1/2 cups water, divided; 1 3/4 teaspoons kosher salt, divided; 1 cup uncooked farro; 1 1/4 cups halved pitted dark sweet cherries; 3/4 cup fresh corn kernels (about 1 ear); 1/4 cup toasted sliced almonds; 2 tablespoons thinly sliced fresh basil; 2 tablespoons thinly sliced fresh cilantro; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon black pepper

Servings: persons

4 ounces shallots (about 4 medium shallots), thinly sliced (1 1/4 cups)
2/3 cup sherry vinegar
2 teaspoons granulated sugar
2/3 cup, plus 2 1/2 cups water, divided
1 3/4 teaspoons kosher salt, divided
1 cup uncooked farro
1 1/4 cups halved pitted dark sweet cherries
3/4 cup fresh corn kernels (about 1 ear)
1/4 cup toasted sliced almonds
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh cilantro
2 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper

1
Bring a small saucepan filled with water to a boil over high. Add shallots; cover and remove from heat. Let stand until softened, about 10 minutes. Drain well. Pour vinegar, sugar, 2/3 cup of the water, and 1 teaspoon of the salt in a quart-size lidded glass jar; seal and shake vigorously until sugar and salt are dissolved, about 20 seconds. Add shallots. Seal and refrigerate until chilled, about 2 hours.
2
Meanwhile, bring a medium saucepan filled with remaining 2 1/2 cups water to a boil over high. Add farro; reduce heat to medium, and simmer, uncovered, until farro is tender, about 15 minutes. Drain well. Spread farro on a rimmed baking sheet; let cool completely, about 15 minutes.
3
Stir together cooled farro, cherries, corn, almonds, basil, cilantro, oil, pepper, 1/4 cup of the pickled shallots, 1 tablespoon of the pickling liquid, and remaining 3/4 teaspoon salt in a large bowl. Store salad, covered, in refrigerator up to 2 days. Store pickled shallots in a sealed glass jar up to 4 days.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces shallots (about 4 medium shallots), thinly sliced (1 1/4 cups), 2/3 cup sherry vinegar, 2 teaspoons granulated sugar, 2/3 cup, plus 2 1/2 cups water, divided, and more.

Yes, Farro Salad With Cherries, Corn, And Basil falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Farro Salad With Cherries, Corn, And Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions