Ingredients

The following ingredients have 4 Servings
  • 1 cup farro
  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 clove garlic, (smashed)
  • 1 ½ cups cooked corn ((I grilled fresh corn and then cut the kernels off))
  • 8 ounces grape tomatoes, (halved (about 1 ½ cups))
  • 1 ½ cups edamame, (cooked)
  • 1/3 cup chopped parsley
  • 1 ounce feta cheese, (crumbled)
  • 2 tablespoons sherry vinegar
  • 2 tablesooons extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instruction

  • Place the farro, water, salt and garlic in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until farro is done, 25-30 minutes. Drain the farro.
  • Meanwhile, make the sherry vinaigrette. Place the vinegar, oil, mustard, salt and pepper together in a small jar or other container with a lid. Cover and shake until combined. Alternatively, you can whisk the ingredients together in a bowl.
  • Stir the warm farro together with the vinaigrette, corn, tomatoes, edamame and parsley in a large bowl. Adjust seasoning to taste. Sprinkle cheese on top. Serve salad warm or chilled.