Farro and Corn Salad

By angelahon

Farro and Corn Salad

Ingredients

• 1 cup farro or barley
• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups fresh corn kernels (from 3 ears corn)
• 1 cup cherry tomatoes (any color), halved
• 3 scallions, sliced
• Kosher salt and freshly ground pepper
• 1 bunch arugula, chopped
• 1 teaspoon grated lemon zest
• Juice of 1 lemon

Preparation

Step 1

Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.


Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.


Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.