The corn goes into salted boiling water first, then the farro cooks in the same water after the corn comes out, using the cooking liquid rather than starting fresh is a small step that adds flavor to the grain before anything else goes in. The corn gets cut off the cob once it is cool, the peach and cucumber go in cubed, and the cherry tomatoes halved. The avocado dressing, blended smooth with orange juice, olive oil, and basil — is bright and creamy in a way that complements the sweetness of the corn and peach without getting in their way.
The burrata goes on at the end, one ball torn open per bowl, its cream spilling into the salad while the outer shell stays intact. That moment is part of the recipe, not just the presentation. This is a seasonal salad built for fresh corn and ripe peaches, which puts its best window somewhere between late June and early September. Make it inside that window and it will be one of the better things on the summer table.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Farro
- Corn on the cob
- Cherry tomatoes
- Cucumber
- Peach
- Dressing – avocado, orange juice, olive oil, basil, salt & pepper
- Burrata
- Avocado
- Orange
- Basil
Watch this short video below to see how quickly and easily this recipe comes together.
How to Make Farro, Corn Salad with Peach & Burrata
Step 1 – Shuck the corn. Boil water and salt in a wide, flat pan and lay the corn on its side. Cook for about 5-10 minutes, depending on the freshness of the corn. Once cooled, cut the corn off the cob. Allow to corn to cool.
Step 2 – Add the farro to the same boiling water and cook the farro according to the directions on the packaging. Once cooked, rinse and set aside to cool.
Step 3 – Halve the cherry tomatoes, cube the cucumber and the peach.
Step 4 – Place the all salad ingredient in a bowl and mix. Add salt and pepper to taste.
Step 5 – Place all dressing ingredients in a blender ( avocado, orange juice, olive oil, basil) and blend until smooth. Depending on the size of the avocado and orange you may need to add more juice and olive oil to reach your desired consistency. Add salt and pepper to taste.
Step 6 – Divide salad over bowls or plates and drizzle with the dressing.
Step 7 – Place a ball of Burrata cheese on each serving, tear it in half and sprinkle with salt and freshly ground pepper.
Alternatives and Substitutes
This salad consists of simple ingredients, that are easy to find. If you cannot find all ingredients, the salad is versatile enough to
- Roast the corn on the grill instead of boiling in water.
- Replace corn on the cob with canned corn,
- Replace peach with nectarine or apricot or even mango.
- Burrata can be replaced with mozzarella or goat cheese or feta. The two latter ones do change the flavor of the salad, but are perfect replacements.
Lots of fresh ingredients, lost of different textures, and lots of shapes and colors all in one bowl or on one plate.
Other Farro Salads to Try
Farro, Corn Salad with Peach & Burrata
Pin Recipe FacebookIngredients
- 1/2 cup farro
- 1/2 cup cherry tomatoes, halved
- 2 whole corn on the cob
- 1 whole peach, cubed
- 1/2 cucumber, cubed
- salt and pepper
Avocado Dressing
- 1 avocado, peeled and cubed
- 1/2 cup orange juice
- 1/4 cup olive oil
- 1/4 cup basil, chopped
- salt and pepper
Topping
- 2 balls Burrata cheese
Instructions
- Shuck the corn. Boil water and salt in a wide, flat pan and lay the corn on its side. Cook for about 10 minutes, depending on the freshness of the corn. Once cooled, cut the corn off the cob.
- Transfer the corn onto a plate and add the farro to the boiling water and cook the farro according to the directions on the packaging. Once cooked, rinse and set aside to cool.
- Place the all salad ingredient in a bowl and mix. Add salt and pepper to taste.
- Place all dressing ingredients in a blender and blend until smooth. Depending on the size of the avocado and orange you may need to add more juice and olive oil to reach your desired consistency.Add salt and pepper to taste.
- Divide salad over bowls or plates and drizzle with the dressing.
- Place a ball of Burrata cheese on each serving, tear it in half and sprinkle with salt and freshly ground pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.