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Farro Salad With Corn And Tomatoes
Ingredients
- 4 1/2 c. water
- 1 1/2 c. farro
- 1 sm sweet onion minced fine
- 2 x garlic cloves chopped, and mashed to a paste with
- 1/2 tsp salt
- 1/4 c. balsamic vinegar
- 1/3 c. extra virgin olive oil
- 6 x scallions minced fine
- 1 1/2 c. cooked corn (cut from about 2 large ears)
- 1 pt vine-ripened cherry tomatoes halved
- 1/2 c. minced fresh chives
- 1/2 c. minced fresh parsley Salt to taste Freshly-grnd black pepper to taste
Directions
- Combine water and farro in a medium saucepan. Bring to a boil. Reduce heat to medium, partially cover and simmer till farro is tender, about 20 to 25 min. Drain well.
- While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.
- Drain grains well and add in to onion mix. Toss mix well and cold. Add in scallions, corn, tomatoes, chives, and parsley, toss well, and season with salt and pepper, to taste.
- Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
- This recipe yields 4 servings.
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