If you are the praying type, I would ask you to keep me in your prayers this weekend.
You see, I’m moving tomorrow. My parents and Boyfriend are all driving over to help with this project. I ask for prayer because, well, moving is stressful – especially when you have two very fastidious men (how I ended up dating a man so shockingly similar to my father I will never know, but it is probably a sign of some sort), two very fly-by-the-seat-of-their-pants women, and two very curious cats (who, in all honesty, will likely spend the better part of the day locked into the bathroom) involved. Please pray that we don’t all end up killing (or hating) each other by the end of the day. Also, that my favorite dishes would all make the three block trip safely and arrive in one piece.
You know, priorities.
If you are not moving tomorrow and are instead, say, relaxing and having a barbecue, I highly suggest you consider making this salad. A little while ago I picked up a bag of the Trader Joe’s 10-minute farro from the “new arrivals” display and promptly stuck it in the pantry. There it sat, sad and forgotten, until recently when I thought, “Hmmm, I wonder what a farro salad with blueberries would be like?”
Answer? Frickin’ amazing.
This salad is chockablock full of summer produce: sweet, fresh blueberries, juicy nectarines, crisp corn, and zingy green onions, dressed in a simple combination of lime juice, dijon mustard, honey, and olive oil. It’s a little bit sweet, a little bit savory, a little bit nutty, and a whole boatload of delicious. This recipe makes a nice, big amount – plenty to serve probably 6-8 people at a barbecue – and it was demolished by little ol’ me in less than three days.
Whoops.
Make this salad before the summer produce starts to dwindle. You’ll sure as heck be glad you did.
- 8 ounces farro (quick-cooking or regular)
- 2 ears sweet corn, shucked and cleaned
- 1 heaping cup fresh blueberries
- 1 large nectarine (or peach), diced
- 3 scallions, sliced
- Juice of 2 limes
- 2 teaspoons dijon mustard
- 2 teaspoons honey (or agave nectar)
- ½ cup extra virgin olive oil
- Pinch of salt
- Cook the farro according to package directions. If using quick-cooking farro, this will only take about 10-12 minutes; for regular farro, closer to 40.
- While farro is cooking, wrap each ear of corn in a damp paper towel and microwave on high for 3-4 minutes, until corn is mostly cooked but still a little crunchy. Allow to cool for a few minutes, then cut the kernels off of the cobs.
- Whisk together the dressing ingredients. Set aside.
- When farro is done cooking, drain and place in a large bowl. Allow to cool for a few minutes, then add the corn, blueberries, diced nectarine, and scallions. Toss to combine, then add the dressing. Taste and season with additional salt as needed. Serve cold or at room temperature.
- Will keep in an airtight container in the refrigerator for up to 3 days.
Stefanie @ Sarcastic Cooking says
I hope it is cooler today for your sake! Hope you are all alive and on speaking terms after yesterday. I also hope the cats aren’t too traumatized. This salad is so healthy and light! I need to find this 10 min farro at TJ’s.
Stephie says
Haha, oh man. It was certainly an interesting experience. We are all still speaking, though, so that’s good. And yes!! Check out that 10 min stuff. It was so quick, which made this whole salad super quick to pull together.
Julia says
GOOD LUCK MOVING! I know it’s a pain, but you’ll be so thrilled when it’s over and you have wonderful folks to help you out. If I were in the area, I’d bring over beer and pizza because those are definitely required on moving days. Your salad is mouth-watering! I’m tempted to make a batch and take it camping with us this weekend!
Stephie says
One word: burritos. Apparently they help a lot after countless trips up 3 flights of rickety, winding stairs.
jovinacooksitalian says
I am always looking for new ideas on how to prepare farro. Thanks for posting this salad recipe.
Stephie says
You’re certainly welcome!
Abby says
Hope the move went okay! A cold brew and a bowl of this would be perfect to refuel after a long day. love it!
howcrazycooks says
This is a beautiful salad! Hope your move went well and the dishes are peacefully resting in their new home! 🙂
Stephie says
Oh girl, you know the dishes were the first things that got unpacked and settled. 😉
Stephanie @ Girl Versus Dough says
Praying for ya, girly (though I think you might be all moved in by now?). Having moved twice — and soon to be three times — in the last year, I know how stressful it can be! But pretty soon you and your cats will be all nice and settled in and it will be lovely. Just like this salad. OH YUM. 🙂
Stephie says
I’d start leaving all my belongings behind for the next inhabitants after 3 moves in a year. You’re a better person than I am!
Julie says
If you move three times in a year, I have a feeling you would be moving all by yourself by the third time. The thought makes me want to cry.
Julie says
I just finished our salad for tonight’s dinner, with leftovers for the next two nights with the Mexican quiche. 🙂 It’s so pretty!
Maggie @ A Bitchin' Kitchen says
Hope your move went well! I’m doing the same thing myself on Saturday…dreading it already! I’ve never had farro but I like the look of this! Seems like it would be a healthy and filling lunch 🙂
Jenna says
Just the sort of salad I was looking for on a warm summer day! Instead of shucking the corn and then microwaving, I would recommend just leaving it in the husks and steaming it that way. The silk comes off much more easily as well.