•     2 cups dry farro
  •     4 cups low sodium vegetable broth
  •     1 large Shallot
  •     Olive oil for cooking
  •     2 cobs of fresh corn cut off the cob or 1 small can of corn
  •     1-cup English cucumber
  •     1 cup quartered grape tomatoes
  •     ½ cup fresh finely chopped basil
  •     ¹⁄³ cup sliced natural almonds
  •     2 tablespoons olive oil
  •     2 tablespoons red wine vinegar
  •     Salt and pepper to taste


  1. Finely chop the shallot and cook with olive oil until translucent.
  2. Add farro to the shallots, along with the vegetable broth. Bring to a boil then cover and let simmer till no broth remains, about 20 minutes.
  3. Once no broth remains and the farro is cooked, allow the farro to cool. While cooling, combine all the remaining ingredients in a medium mixing bowl, mix and set aside.
  4. In a large mixing bowl combine the farro and all other
  5. ingredients. Add salt and pepper to taste.
  6. Eat cold or at room temperature.

Serves 4-5

Preparation time: 40 minutes

By Amber Deemer

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