If you're craving something fresh, hearty, and just a little bit unexpected, this Farro Corn and Zucchini Salad with Fried Cheese makes a standout summer salad. It's the kind of dish that feels special enough for a potluck but easy enough for a weeknight lunch-especially when you're leaning into those peak-season veggies and bright herbs.
🕒 Ready in 55 minutes | 🍽 Serves 6 | 🥗 Stovetop grain salad
Main flavors: nutty farro, sweet corn, fresh dill, crispy cheese
Best for: summer lunches, potlucks, vegetarian meal prep
Recipe type: hearty salad or side dish
A hearty summer salad with chewy farro, sweet corn, fresh herbs, and golden-fried cheese tossed in a zesty lemon dressing. It's satisfying enough for lunch and perfect for make-ahead meal prep.
Key ingredients (and why they work)
Farro - This ancient grain has a nutty flavor and chewy bite. It cooks like pasta and holds up beautifully in cold salads.
Frying cheese - Halloumi, Panela, or Queso Fresco all work here. Once browned, they add a savory, toasty contrast to the fresh ingredients. All these cheeses have a high melting point, so they will brown and only slightly melt.
Halloumi is the firmest, followed by Panela. Queso Fresco has more liquid; It'll fry up and caramelize, but it takes longer to brown because the extra liquid has to evaporate first.
Fresh herbs - Dill, parsley, and chives brighten the entire dish. Adjust to your taste! Note that all the herbs are meant to be measured after mincing.
Olives - Kalamatas offer a bold flavor and a briny, salty kick.
Exact measurements are listed in the recipe card below.
Tools you'll need
- 3-quart pot
- medium nonstick skillet
- tongs, spatula, strainer
- cutting board and sharp knife (paid link)
- Measuring cups and spoons
- Mixing bowls (paid link)
- mason jar or lidded shaker
How to make Farro Corn and Zucchini Salad with Fried Cheese
Prepare the farro
The first thing you'll want to do is cook the farro so it has time to cool before you toss it with the other ingredients.
- I like to prepare my farro using the pasta method, which involves boiling the grain in a lot of water, then draining the water through a mesh strainer.
- The other method is the rice method, which involves cooking it as you would rice, with a lid on, over low heat, until all the liquid is absorbed.
- The fastest way to cool it down is to spread it out on a sheet pan and refrigerate it.
Fry the cheese
The next thing you'll want to do is fry the cheese, so it also has time to cool before adding it to the salad.
- Before frying, drain the cheese on a paper towel and cut it into slabs or sticks. Diced cheese melts back into a single slab.
- Fry the pieces in a nonstick skillet until browned on each side, then dice them when they have cooled.
Prep the other ingredients
- Wipe out the skillet that the cheese was cooked in and use it to toast the pine nuts. Shake the pan continuously as the nuts toast, being careful not to burn them.
- Soak the red onions after they've been diced to mellow out the flavor.
- Prepare the remaining salad ingredients and add them to a large bowl, along with the farro and cheese bites, once they have cooled.
Make the dressing
- To make this super simple, flavorful, all-purpose dressing, put the oil, lemon juice, salt, and pepper in a mason jar, screw on the lid, and shake it up!
Finish the salad
- Pour the dressing immediately into the bowl with the other salad ingredients and toss everything together until fully coated.
- The salad tastes best better after its had time for all the ingredients to marinate together! Allow at least an hour if possible.
Serving suggestions
- A simple green salad is a perfect accompaniment, especially when you combine both salads together!
- This farro salad pairs well with grilled chicken fillets or roasted salmon.
Ingredient swaps & variations
- No farro - Swap with pearled barley, quinoa, or brown rice.
- Different cheese - Try bread cheese (paid link) or crumbled feta if you're skipping the frying step.
- More veggies - Roasted bell peppers or cherry tomatoes make tasty additions.
- Make it vegan - Omit cheese or sub with pan-crisped tofu cubes.
Storage ideas
- Refrigerate leftover farro salad in a sealed container for 3-4 days.
- Freezing the assembled salad isn't recommended, but you can cook extra farro and freeze it separately for up to 3 months. Let it cool completely, then portion into freezer-safe bags or containers. When you're ready to use it, thaw in the fridge overnight or reheat gently in the microwave with a splash of water to loosen it up.
FAQ's
Yes! It keeps well for 4-5 days in the fridge and actually tastes better after marinating.
It's best served chilled or at room temperature, but you can gently warm it if preferred.
Halloumi fries up fastest and holds its shape best. Queso Fresco takes longer due to its high moisture content, but it will still caramelize.
Yes-just store it in an airtight container and keep refrigerated. If packing for lunch, include an ice pack or store in a cooler bag.
More vegetarian meal ideas
Farro, Corn, and Zucchini Salad with Fried Cheese
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A salad with farro, corn, zucchini, kalamata olives, fresh herbs, toasted pine nuts, and fried cheese in a simple lemon olive oil dressing.
Ingredients
- 1 ½ cups dry farro
- 8 ounces frying cheese like halloumi, panela, or queso fresco
- 1 cup corn, canned and drained or defrosted
- 1 cup diced zucchini
- ½ cup kalamata olives, quartered
- ⅓ cup diced red onion, soaked in water
- ⅓ cup pine nuts, toasted
- 3-4 tablespoons minced fresh dill
- 3-4 tablespoons minced fresh parsley
- 3-4 tablespoons minced chives
- salt and pepper to taste
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Fill a 3-quart pot with water and a teaspoon of salt. Bring to a boil over high heat. When the water is bubbling, add the farro. Bring it back up to a boil, then adjust the heat slightly so it doesn't boil over.
- Boil the farro for 20 minutes, or until the grains are tender with a slight bite. Drain the water and let it cool.
- Heat a large non-stick skillet over medium-high heat. Slice the cheese into slabs or sticks and add them to the pan, spreading them out in a single layer. Fry each side for a few minutes on each side. You may need to do more than one batch. Set the cheese aside to cool. Once it has cooled, dice the cheese into bite-sized pieces.
- When all the cheese is cooked, wipe out the skillet and return it to medium heat. Add the pine nuts. Shake the pan to swirl the nuts until they are lightly toasted, 4-6 minutes. Watch closely because they burn quickly.
- Add the remaining salad ingredients to a large bowl, draining the water from the onions before adding them. Stir in the farro, cheese, and pine nuts once they've cooled to room temperature.
- Put the olive oil, lemon juice, salt, and pepper into a mason jar and shake until well combined. Pour the dressing over the salad ingredients and stir to cover and combine all the ingredients completely.
- Add additional salt or pepper if needed. Refrigerate for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad, side dish
- Method: Stove-top
- Cuisine: mediterranean
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