Farro is one of my favorite whole grains. It has a distinct nutty flavor, and looks similar to brown rice but with a delicate chew. Use it in soups, salads, side dishes, or even as a breakfast cereal. Here I cooked it, let it cool, and tossed it together with fresh corn, herbs, crumbled feta, olive oil, and lemon. This farro salad makes a great side dish in late summer when corn is sweetest, but you can use just about vegetable of the season.
- Approximately 4 cups cooked farro
- Fresh corn, cooked and cut off the cobb
- Fresh parsley, mint, and basil
- Crumbled feta
- 3 tblsp olive oil
- Zest and juice of one lemon
Make sure the farro is cool before adding the other ingredients. In a large bowl, mix everything together and serve at room temperature or slightly chilled.