It may be a little late to post this recipe for two now that the season of fresh corn is waning, but this salad is so easy and so delicious that I didn’t want to keep it for myself.
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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
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 Recipes with Farro 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 5-10 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.