Easy Vegetarian Corn and Peach Salad with Farro

A hearty grain salad with sweet summer corn and peaches is sweet, savory and filling.

This sweet corn and peach farro salad is my go-to salad to bring to a summer barbecue. It uses the best summer ingredients and its taste surprises in so many ways.

You’ve probably had corn and peaches together, but have you ever paired them with fresh basil and mozzarella over a bed of nutty faro? This salad is finished with crunchy pumpkin seeds and a simple balsamic vinaigrette.

My favorite part is that this entire salad is ready in less than 30 minutes. Quick-cook farro cooks in ten minutes while the corn is boiling. Chop the rest of the ingredients while they cook, then whisk in the dressing and assemble.

It is sure to be more enjoyable at your next barbecue or family dinner. Or better yet – make it for a hearty meal.

Ingredients

This easy vegetarian corn and peach farro salad consists of just a few simple ingredients. You may already have some in your pantry or fridge. Here is the list of what you will need:

• Quick-cooking farro: pearl farro cooks in just 10 minutes in boiling water. I buy it at Trader Joe’s or Whole Foods.
• Corn: I recommend using fresh corn in the summer, but canned or frozen corn also works well.
• Peaches: Buy fresh peaches a few days in advance to make sure they are ripe when you need them.
• Chickpeas: Keep a few cans of chickpeas in your pantry for a plant-based protein boost.
• Fresh Mozzarella: Use either the small mozzarella balls or a large piece of fresh mozzarella.
• Basil: Fresh basil gives this salad an herbal and bright aftertaste
• Pumpkin Seeds: Up the protein, healthy fats, and nutty flavor in this pumpkin seed salad.
• Balsamic Vinaigrette: This recipe shows you how to make your own, but feel free to use a bottled version if you’re short on time.

How to make this healthy salad

I can’t stress how easy this salad is to make. You only need to cook two things – farro and corn. Then whisk in the dressing and cook. Here are the simple steps:

1. Add farro to boiling water and cook according to package directions – usually about 10 minutes.
2. In a separate pot, boil the corn for about 5 minutes. Take it out of the boiling water and leave it aside to cool.
3. Cut the corn off the cob and set aside.
4. Whisk the dressing ingredients in a small bowl.
5. When the farro has cooled, assemble the salad. Combine the farro, corn, peaches, fresh mozzarella, chickpeas, pumpkin seeds and basil. Add the dressing and mix well.

Can I make this salad vegan?

Absolutely! To make this corn and peach salad vegan, leave out the mozzarella cheese or use vegan mozzarella. The rest of the salad is completely vegan and makes a great meal for plant-based guests.

What to serve with this salad

This salad has protein from the chickpeas, carbs from the farro, and healthy fats from the pumpkin seeds, making it a well-balanced meal. It can stand on its own as a healthy lunch or light dinner, or serve as a side were some of these delicious options:

1

Veggie Air Fryer Pizza

This healthy air fryer pizza recipe has ripe tomatoes, zucchini, fresh mozzarella, garlic and is ready in about 10 minutes!

Check out this recipe

2

3

Vegan Tofu (Chicken) Nuggets

These golden and crunchy vegan nuggets are a healthier version of a classic comfort food.

Check out this recipe

4

Spiced Chickpea Vegetable Burgers

This is one of the BEST veggie burger recipes I have ever tried. It’s made with chickpeas, veggies, and some spices to create a burger that’s hearty in flavor and actually holds together! Go ahead and enjoy it on Meatless Monday or several nights a week.

Check out this recipe

5

Farro salad with corn & peach

A hearty and simple vegetarian farro salad with summer corn and peaches

SALAD

• 2
  cups
  quick farro cook
• 2
  ears of corn
• 2
  peaches
  chopped
• 1
  cup
  chickpeas
  rinse and drain
• 1/2
  cup
  fresh mozzarella
  chopped
• 1/4
  cup
  pumpkin seeds
• 2
  tablespoons
  fresh basil
  chopped
• 1/4
  teaspoon
  sea ​​salt

SAUCE

• 1/2
  cup
  extra virgin olive oil
• 1/4
  cup
  balsamic vinegar
• 2
  tablespoons
  grainy Dijon mustard
• 2
  tablespoons
  maple syrup
• 1/4
  teaspoon
  sea ​​salt

1. In a medium saucepan, cook farro according to package directions and set aside to cool.

2. Boil the corn in a large pot for 5 minutes and set aside to cool.

3. When the corn is cool enough to touch, cut the corn off the cob and set aside.

4. Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, maple syrup, and salt. Stand aside.

5. In a large bowl, mix the farro, corn, peaches, chickpeas, mozzarella, pumpkin seeds, basil and salt and pour the dressing on top. Pour well.

If you don’t have fresh corn, use 1/2 cup canned or frozen corn instead.

Nutrition Facts

Farro salad with corn & peach

Amount per serving

Calories 556
Calories from Fat 207

% Daily Value*

Fat 23 gr35%

Saturated fat 4 g25%

Trans Fat 0.003g

Polyunsaturated fat 3 g

Monounsaturated fat 15 g

Cholesterol 7 mg2%

Sodium 275 mg12%

Potassium 466 mg13%

Carbohydrates 77 gr26%

Vegetable fibers 14 g58%

Sugar 14 g16%

Protein 13 gr26%

Vitamin A 340 IU7%

Vitamin C 5 mg6%

Calcium 95 mg10%

Iron 3 mg17%

* Percent daily values ​​are based on a 2000 calorie diet.