Summer Farro Salad
SaladsServes 12Prep 10 minutesCook 25 minutes
Ingredients
- 2 cups uncooked farro
- 1 shallot, finely diced
- 2 cups corn kernels, cut from the cob
- 3 cups quartered cherry or grape tomatoes
- 1 small bunch fresh basil, chopped (about 1/4 cup)
- For the dressing:
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
Directions
Cook farro according to package directions in salted water. Drain and set aside to cool.
In a small bowl, whisk together the dressing ingredients. Set aside.
When farro has cooled, add it with the remaining salad ingredients to a large mixing bowl.
Add dressing, and stir until evenly coated. Adjust seasoning with salt & pepper, to taste.
Allow the salad to sit for at least 30 minutes before serving to let the flavors develop.