Summer Farro Salad

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Ingredients

For the salad:

  • 2 tablespoons extra-virgin olive oil
  • 12 ounces farro (1 3/4 cups)
  • 5 cups low-sodium chicken or vegetable broth
  • 1/2 small red onion, thinly sliced
  • 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
  • 1 pint grape tomatoes, halved
  • 2 ears of sweet corn, kernels removed (about 1 1/2 cups)
  • 1/4 cup fresh basil, chopped

For the dressing:

  • 1/3 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 3 tablespoons red wine vinegar
  • Salt and black pepper, to taste

Directions

  1. In a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Add the farro and stir to coat with olive oil, toasting the grains until fragrant, approximately 1 to 2 minutes. Add the broth and bring to a boil, then reduce the heat to a simmer. Cover and cook the farro until it’s al dente, about 12 minutes. Remove from heat and if there is any remaining broth, drain the additional liquid and let the farro cool completely.
  2. In a medium bowl, whisk together the dressing ingredients.
  3. In a serving bowl, mix the farro, red onion, cucumber, tomatoes, corn and basil. Pour half the dressing over the mixture and stir. If additional dressing is needed, add accordingly. You want the salad to be coated, but not dripping. Serve chilled or at room temperature.

https://www.cutco.com/learn/summer-farro-salad