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Summer Farro Salad

This delicious summer salad made with a white wine butter sauce is the perfect side dish. We recommend a nice dry white like Braganini Reserve Gruner Veltliner, Coastline White, or Reserve Pinot Grigio!


  • 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


  1. 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.
  2. 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.
  3. Add the minced garlic, white wine and corn to skillet. Reduce to a simmer and cook for about 5 minutes.
  4. 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.

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