summery corn salad

Spring Farro Salad with Broth Masters Bone Broth, Roasted Corn, Red Pepper, Onion and Cilantro

This fresh summery salad reminds of the best parts of summer. All of our favorites, corn, red pepper, some chili, cilantro and bone broth. Our new go-to summer salad recipe.


  • 2 ears of corn, kernels only
  • 2 Tablespoons olive oil
  • kosher salt
  • fresh cracked pepper to taste
  • 2 red peppers, diced
  • ½ red onion, diced
  • 1 cup farro
  • 1 cup Broth Masters Bone Broth
  • ¾ cup water
  • 1 bunch cilantro
  • 1 hot chili pepper, such as Thai bird or jalapeno, minced
  • 1 lime - squeezed
  • 1 Tablespoon white balsamic vinegar


  1. Preheat the oven to 450ºF.
  2. Toss corn kernels with 1 Tablespoon olive oil and salt and pepper to taste on a sheet pan. Place in the oven. Roast for about 12 to 15 minutes or until the corn is just beginning to char.
  3. Meanwhile, bring 1 cup Broth Masters Bone Broth plus ¾ cups water to a boil, add farro then lower to low simmer. Add a big pinch of kosher salt. Cook for about 18-20 minutes — taste a few pieces after 15 minutes. I like it slightly crunchy. If you like it creamy use 1 cup of water and cook a few minutes longer. Season with a big pinch of kosher salt.
  4. Put farro in a bowl, drizzle about 1 Tablespoon olive oil over the farro while it’s still warm. Squeeze lime juice and/or white balsamic over faro.
  5. Add the roasted corn, diced red pepper, red onion, cilantro and chili pepper to the bowl. Toss with a large spoon. Taste. If it’s a little dry, add more oil and/or lime juice and white balsamic. If it needs a little more seasoning, add more salt.