Summer is all about easy, flavorful dishes that shine at the table, and this grilled corn and farro salad with fresh herbs and shaved Parmesan is exactly what you need. Whether it’s a backyard dinner or cookout this dish delivers bright, seasonal flavor with minimal effort. Pair it with our 2022 Knights Valley Cabernet Sauvignon, a stellar choice for anything coming off the grill.
At a Glance
- Dish: Grilled corn and farro salad with herbs and shaved Parmesan
- Wine Pairing: 2022 Knights Valley Cabernet Sauvignon (93 points)
- Serves: 6-8
- Make-Ahead Friendly: Yes, best made 6 to 24 hours in advance
- Why It Works: The charred corn, nutty farro, fresh herbs, and Parmesan bring enough texture and savory depth to stand alongside the 2022 Knights Valley Cabernet, while the lemon-shallot vinaigrette keeps the pairing bright and balanced.
Why This Pairing Works
A summer salad may not be the first dish you think of for Cabernet Sauvignon, but this one has the structure to match.
The grilled corn is the key. Its light char and natural sweetness connect beautifully with the wine’s dark fruit and oak influence, while farro adds a nutty, chewy texture that gives the dish more weight than a typical green salad. Fresh herbs bring lift, Parmesan adds a savory, salty finish, and the lemon-shallot vinaigrette keeps each bite lively.
Together, the dish feels fresh enough for summer but layered enough for the 2022 Knights Valley Cabernet. It is the kind of side that belongs next to grilled steak, barbecue chicken, burgers, or anything coming off the grill.
| Dish Element | What It Does for the Wine |
|---|---|
| Grilled corn | Adds char and natural sweetness that connect with Cabernet’s dark fruit and oak notes |
| Farro | Brings nutty texture and enough body to stand up to the wine |
| Fresh herbs | Adds freshness and lift to balance the richness |
| Shaved Parmesan | Adds savory depth and a salty finish |
| Lemon-shallot vinaigrette | Brightens the pairing and keeps the palate refreshed |
| Olive oil | Rounds out the salad and softens the acidity |
Grilled Corn & Farro Salad with Herbs & Shaved Parmesan
Serves: 6-8 | Prep Time: 15 mins | Cook Time: 25 mins
Ingredients
Salad
- 1 cup dry farro, pearled or semi-pearled
- 3 ears fresh corn, huske
- 2 tbsp olive oil, plus more for finishing
- Kosher salt and freshly cracked black pepper
- ½ cup finely chopped fresh herbs, such as parsley, chives, and basil
- ½ cup shaved Parmigiano-Reggiano
Lemon-Shallot Vinaigrette
- 1 small shallot, very finely minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- Freshly cracked black pepper
Instructions
1. Cook the Farro
Bring a medium pot of well-salted water to a boil. Add farro and cook until tender but pleasantly chewy.
Pearled farro: 15 to 18 minutes
Semi-pearled farro: 20 to 25 minutesDrain thoroughly and spread on a baking sheet to cool completely.
Tip: Cooling the farro flat prevents gumminess and keeps the salad light.
2. Grill the Corn
Preheat a grill or grill pan to medium-high heat. Brush corn lightly with olive oil and season with salt.
Grill, turning occasionally, until lightly charred on all sides, about 8 to 10 minutes. Cool slightly, then slice the kernels off the cob.
Flavor note: The charred corn is essential. It bridges beautifully to the Cabernet’s oak influence and dark fruit.
3. Make the Vinaigrette
In a small bowl, whisk together the shallot, lemon zest, lemon juice, Dijon mustard, olive oil, salt, and pepper.
Taste and adjust as needed. The dressing should be bright but not sharp.
4. Assemble the Salad
In a large bowl, combine the cooked farro, grilled corn, and vinaigrette. Toss well, then fold in most of the chopped herbs.
Cover and refrigerate for up to 24 hours.
5. Finish Before Serving
Bring the salad to room temperature before serving. Toss gently with the remaining herbs and a drizzle of olive oil if needed. Season to taste with salt and pepper.
Finish with generous shaved Parmesan just before serving.
Frequently Asked Questions
Can I make this farro salad ahead of time?
Yes. This salad is best made 6 to 24 hours in advance, which gives the farro time to absorb the vinaigrette. For the best texture, wait to add the shaved Parmesan until just before serving.
What wine pairs best with grilled corn salad?
A Cabernet Sauvignon with structure, dark fruit, and subtle oak notes pairs beautifully with grilled corn, especially when the salad includes hearty grains and savory cheese. The 2022 Knights Valley Cabernet works well here because the charred corn and Parmesan bring out the wine’s depth while the vinaigrette keeps the pairing fresh.
Can I serve this for Fourth of July or summer cookouts?
Absolutely. This is a great make-ahead side for summer holidays, backyard dinners, and cookouts because it can be prepared in advance and served at room temperature.
What can I serve with grilled corn and farro salad?
This salad works well with grilled steak, chicken, burgers, sausages, or portobello mushrooms. It is hearty enough to stand on its own but shines as a side dish for anything coming off the grill.
Can I use another grain instead of farro?
Yes. Barley, wheat berries, or quinoa can work, though farro gives the salad the best chewy texture and nutty flavor. If using quinoa, reduce the dressing slightly so the salad does not become too soft.
