Summer Farro Salad
Ingredients
The salad
-
1
cup
dry pearled farro
-
2½
cups
water
-
½
teaspoon
kosher salt
-
2
medium
tomatoes-on-the-vine
-
1
ear
corn, kernels shucked off
-
1
medium
cucumber, seeded and diced
-
1
medium
shallot, chopped finely
-
¾
cup
crumbled feta
-
¼
cup
chopped parsley
-
to taste
freshly ground black pepper
The vinaigrette
-
3
tablespoons
balsamic vinegar
-
3
tablespoons
lemon juice
-
⅓
cup
extra virgin olive oil
-
½
teaspoon
Dijon mustard
-
¼
teaspoon
kosher salt
Instructions
- Cook the farro with water and salt in a pot until tender but chewy, about 15 to 20 minutes.
- Grate one tomato into pulp and dice the other into pieces.
- Whisk together the grated tomato, balsamic vinegar, lemon juice, olive oil, Dijon mustard, and remaining salt to make the vinaigrette.
- Toss the cooked farro with the vinaigrette in a large bowl.
- Add the diced tomato, corn, cucumber, shallot, feta, parsley, and black pepper to the farro and mix well.
- Serve immediately or chill for at least an hour before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
358
Total fat
20g
Total carbohydrates
38g
Total protein
8g
Sodium
512mg
Cholesterol
20mg
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