Food, Recipes, Salad, Seafood

Farro, Corn and Crab Salad

A couple of months ago, I’ve decided it’s time to experiment with Farro, an ancient type of wheat that I haven’t yet used. I bought a package and planned to use it, but, as it happens so very often, I forgot all about it. So when I saw THIS recipe for farro and corn salad, on the excellent “Frugal Hausfrau” blog, it immediately caught my eye.

I’m a big fan of corn, and in this season I always have a few fresh ears from the farm stand, so I had the key ingredients to prepare the salad. However, I had neither nice cherry tomatoes nor basil, so it was time for improvisation.
As the corn was already cooked, I didn’t char it on the grill but used it as is. I also ended up using different herbs and seasonings, and mini peppers instead of the cherry tomatoes. I then decided to turn the salad into a light lunch dish; so I added some nice crab lumps I had in the fridge to it.
As you can see from the recipe here, I ended up with quite a different salad, but a very delicious one nonetheless. Try it, or the original one (which I still plan on making!), or create your own version. Any way you choose, I’m sure you’ll enjoy the tasty combination of the nutty farro and corn.

Makes: 6
Prep time: 15 minutes
Cooking time: 25 minutes

¾ cup Farro
1½  cups water
1 large corn ear, cooked
1/3 cup chopped scallions
½ cup chopped herbs (I used parsley and mint)
½ cup medium diced mini peppers
1 small shallot, chopped
1 tsp salt
1 Tbs lime juice (or lemon)
1 Tbs capers, drained
1 Tbs chopped pickled lemon
½ tsp Sriracha sauce
½ tsp freshly ground 4 peppers mix
8 oz (225 grams) lump crab meat
1 Tbs olive oil
For serving: (optional)
Washed and dried arugula leaves

1. Wash the farro well. Boil water, add the farro, lower the heat to simmer and cook for 20 minutes, until the farro is soft but still keeps its shape. Let cool to room temperature.

2. Using a serrated knife, scrape the corn kernels into a medium bowl. Add the rest of the ingredients minus the crab meat. Mix well, taste and adjust seasoning if needed. Add the crab meat, mix gently, so that the lumps will not break.

3. Serve at room temperature, as is, or on top of arugula leaves.

52 thoughts on “Farro, Corn and Crab Salad”

  1. Oh, that looks WONDERFUL! I’ve used my farro twice, and was happy with it both times, but used it only as a side dish on its own, drowning it in gravy. We liked it, but I keep it in the pantry instead of in the cupboard in the kitchen, so I don’t see it when I am thinking “bulgur? quinoa? barley?” tonight?

    The solution is clear. Your delightful dish is an incredible incentive. I have some similar potato/chicken salad we need to eat up, but it’s on the agenda for sure now! ;->

    Virtual hugs,


    Liked by 1 person

    1. Glad I’m not the only one with placing the Farro far from sight! That recipe was a good reminder I need to do something with it. I liked the results a lot and will definitely use it again in a salad. Hope you’ll enjoy it too.
      I do need to experiment more with it as a side dish as well, but that would be more of a warm, “wintery” dish.

      Liked by 1 person

  2. Looks refreshing… I can totally make it vegetarian by skipping the crab meat 🙂
    Like you I too bought farro a while ago, tried it a few times.. should be another good recipe to try it again!

    Liked by 1 person

    1. This was the first time for me too, Judi, and I loved the results. Farro has an interesting flavor and texture, while it is quick to cook, so no doubt I’ll use it again. The addition of corn and crab only made it better. 🙂


  3. Oh my gosh, how could I not love this salad!! And I thank you for the shout out! But your salad looks so fresh and cool and can I say crab? Gorgeous photos, too.

    I wish I could get crab like that in the Midwest w/o paying an arm and a leg for it at the seafood shop that flies seafood in daily or worrying about how old it is and how long it took to get here!

    Liked by 1 person

    1. Thank you Mollie, I’m glad you liked my version. I am indeed very lucky to be able to get such good quality crab so easily.
      I’ve bought some nice cherry tomatoes and basil today, so your version is planned for tomorrow. I really like this combination of farro and corn. 🙂

      Liked by 1 person

  4. mmm. . . .This looks wonderful. I don’t think that I’ve ever had farro and will have to give it a try. We’re on the same wave length this week. I also had a few spare ears of corn and did a corn recipe.

    Liked by 1 person

  5. Ronit,
    I absolutely love all the flavors and textures in this salad. What a treat! So happy to read that farro can be cooked in just 20 minutes. I have not used it much thinking it will take a long time to cook and you know how we are always pressed for time:)

    Liked by 1 person

  6. Yum! This looks absolutely mouthwatering~! I love to use farro for lunch boxes or to-go bowls for our hiking trips and this delicious combination of ingredients will most certainly be on the menu for the next occasion 🙂

    Liked by 1 person

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