summer corn and farro salad
Summer’s bounty brings us fresh corn and perfectly sweet tomatoes.
Summer is here folks, we made it! It’s time to take bask in the sun, go to the beach and bbq! For your next summertime fiesta, don’t go empty handed, bring this salad. It pairs perfectly with bbq and your veggie friends will thank you for bringing such a yummy alternative for them! Enjoy!
INGREDIENTS
1/2 small red onion / sliced in half moons
white vinager
1 cup farro
olive oil to taste
1 1/2 cups fresh corn kernels (about 3 ears of corn)
1 cup cherry tomatoes / halved
3 scallions / sliced
salt and pepper to taste
1 bunch arugula
zest of 1 lemon
juice of 1 lemon
DIRECTIONS
Add the sliced red onions to a small bowl, sprinkle with some salt and add a heavy splash of white vinegar, mix to coat thoroughly. Set aside while you assemble the rest of the salad.
Cook the farro according to the package instructions. Cook with vegetable broth for added flavor. Drain and rinse under cold water, then transfer to a large bowl and toss with a heavy drizzle of olive oil.
Fill a large pot with water, bring to boil. Add salt and add corn. Cook for 4-5 minutes. Then transfer to a large bowl of ice water to stop the cooking and retain a bright color. Allow the corn to cool. Remove from bowl and slice the kernels off the cob.
Add the corn, tomatoes, arugula, lemon juice, lemon zest, scallions and quick pickled red onion to the same large bowl. Season with salt and pepper to taste, toss and enjoy!