Light, fresh, and full of seasonal flavor, Summer Farro Salad makes the perfect side dish for warm-weather meals. This recipe features hearty farro tossed in a silky white wine butter sauce that adds richness while keeping the dish bright and balanced. With its mix of texture and flavor, Summer Farro Salad pairs beautifully with grilled meats, seafood, or fresh vegetables, making it a versatile addition to any summer table.
To complement the white wine butter sauce, a crisp dry white wine works best. We recommend Braganini Reserve Grüner Veltliner for its lively acidity and subtle spice. Coastline White Blend offers a clean, refreshing profile, while Reserve Pinot Grigio brings bright citrus notes that enhance the dish. Each of these wines highlights the freshness of the salad and rounds out this easy, elegant side dish.
Ingredients
- 8 oz farro
- 2-3 tbsp butter
- 1 pint cherry tomatoes
- 1/2 tsp salt
- 1/2 cup dry white wine
- 16 oz can of corn
- 2 garlic cloves, minced
- 1/2 cup fresh chopped basil
Instructions
- Bring a large pot of salted water to boil and cook the farro until al dente, according to package instructions. Drain and set it aside.
- While the farro is cooking, combine the butter, tomatoes and salt in a large, skillet over medium heat. Cover the skillet and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins ~8 min.
- Add the minced garlic, white wine and corn to skillet. Reduce to a simmer and cook for about 5 minutes.
- Add the drained farro to the skillet and stir to combine. Add salt to taste then cook until heated through. Serve warm with fresh basil.
