Skillet Corn With Farro Salad

Updated 4th August 2025

This is my favourite Summer salad this season. It’s got to be all the fresh and in-season ingredients in it. The fresh corn slightly charred in a skillet brings sweetness and the farro brings all sorts of chewy textures. Along with the sweet corn we have juicy tomatoes and a little crunch from the cucumbers. The dressing is oh so easy to prepare with just a simple lemony vinaigrette. The parsley adds a little green and a punch of fresh Summery flavour to it that ties everything together. It is great for BBQs and potlucks all summer long!

Farro, Corn and Tomato Salad With Feta Recipe Ingredients

• CORN: Fresh sweet corn works best for this corn salad. Husks and silk removed and corn kernels cut off cob. If you can’t get any fresh corn you could used frozen corn or canned but it won’t taste the same without being charred or toasted. If using frozen or canned allow to thaw/drain liquid before using in the recipe.
• FARRO: There are different kinds or varieties of farro. There is pearled farro, semi-pearled farro and whole farro. the difference in farro will also affect cooking time so make sure to read and refer to the package directions for cooking time. If you prefer to use a different grain you could easily use brown rice, wild rice, farro or you could even use orzo or other small pasta making this a pasta salad
• CUCUMBER: English cucumbers or the Persian baby varieties are great in this salad. Feel free to scoop out the seeds if you prefer that and also to peel the skins. The most important thing is to choose nice and firm ones that will be nice and crisp.
• TOMATOES: A fresh addition to this salad. I usually use cherry tomatoes but grape tomatoes work or whatever tomatoes you have just make sure they are cut into bite size pieces
• RED ONION & GARLIC: I like the sweet flavor of the red onion but feel free to use shallots.
• FETA CHEESE: You guys know I love feta but if you don’t you could easily use diced mozzarella, goat cheese, Cheddar or Monterey Jack cheese. If you want to keep this salad vegan simply omit the feta or swap it out for a vegan friendly cheese option that you like.
• PARSLEY: I likewise to add some fresh herbs to the salad and I chose fresh parsley but you could use Andy fresh herb you like.
• OLIVE OIL: I use extra virgin olive oil to toast or saute the corn and the red onion and as well as for the dressing.
• LEMON JUICE & LEMON ZEST: Freshly squeezed and zested is always best. Feel free to swap out the lemon juice and zest for fresh lime juice is you prefer.
• DIJON MUSTARD: It add flavor to the dressing - I like dijon mustard but honey mustard or yellow mustard can be used as well.
• HONEY: I like to add a touch of honey for the dressing and that just balances out the flavors. Maple syrup or sugar works too.
• FETA CHEESE: The feta cheese is a nice way to top the salad. It has a nice salty briny flavor that goes really well with the rest of the vegetables.
• ADD INS: Feel free to toss in more vegetables or if you like your salad herby feel free to add in some extra chopped fresh herbs like fresh dill, mint or fresh basil. You can also add more herbs to the dressing like fried oregano or italian seasoning for more flavor in the dressing. If you would like to add some fresh salad greens you can like baby spinach, any kind of lettuce, chopped kale or arugula. I also like to add creamy avocado slices in to the salad as well. For some extra crunch you could add in chopped nuts like almonds, pecans, pine nuts, walnuts or even some seeds like pumpkin seeds or sunflower seeds. For extra protein you could add chickpeas or even grilled chicken or grilled shrimp. Feel free to add some chopped Kalamata olives for more Greek horitaiki salad vibes and even some chopped bell peppers.
  
  

How to Make Corn, Tomato, Feta, & Farro salad

1. FARRO - Cook farro until tender (follow package directions) then allow to cool while you prepare the rest of the ingredients
2. DRESSING - Whisk together dressing ingredients then set aside
3. CORN - Remove husks and silk, then using a sharp knife cut the corn kernels off cob. Saute the corn kernels along with the onion in a skillet until corn has a little colour and onion is softened.
4. ASSEMBLE SALAD - Chop and slice the rest of the ingredients. Add everything to a large bowl and then toss with dressing. Test for more salt and pepper and lemon juice and serve.
   
   

Farro Salad Make Ahead & Storage Tips

• Make Ahead: The whole salad dressed and ready can be made up to 1-2 days ahead and stored in the refrigerator. Just leave the tomatoes and cucumbers out until just before serving so that they don’t get soggy. If it is any longer than that and you want to make it for meal prep, I’d suggest not dressing the salad as it can get soft and will lose its crunch. I also recommend not tossing all the ingredients together until you are ready to serve. Cooking the farro is a great part of the recipe to make ahead. Cook and cool the farro and store in an airtight container in the fridge for up to 3 days.
• Storage: Store leftovers in an airtight container for up to 3-5 days in the fridge. The veggies will lose a bit of their crunchy texture but the salad will still be delicious.

It’s a great one for a potluck or a BBQ because it holds up very well and is definitely a crowd pleaser. Farro is a very well loved grain in our home but it isn’t gluten free so another option if you wanted to use a different grain would be quinoa or brown rice. You can even make this with pasta – GF or otherwise, making it into a pasta salad instead. It really depends on what type of grain you like. The combo of the veggies in this salad along with that delicious dressing will go well with whatever choice you make when it comes to grains.

We made this at the height of tomato and corn season and we couldn’t get enough of it. The fresh and delicious flavours really are the best part of Summer. Hope you get to make it and enjoy what Summer has to offer in the way of tomatoes and sweet sweet corn. Enjoy!