Farro Salad with Green Beans, Corn, and Cherry Tomatoes

Ingredients

• 1/2 pound green beans, trimmed and cut into 1-inch lengths
• 2 cups corn kernels, fresh or frozen
• 1/2 cup pearled or semi-pearled farro
• 3 tablespoons olive oil, or more to taste
• 1 bunch scallions, trimmed and chopped
• 1 shallot, very thinly sliced
• 1/2 pint mixed yellow or red cherry tomatoes, halved or quartered if large
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh oregano, marjoram, or parsley

Directions

1. Start with the green beans. Fill a medium pot with water and bring it to a boil, then stir in a tablespoon of salt before adding the beans.
2. Let them cook for 3 minutes, just until the color pops and the texture is still only barely tender. Use a slotted spoon to move the beans into a strainer.
3. Run cold water over them until the heat is gone, then blot them with paper towels and keep them nearby.
4. Leave that cooking water in the pot, and return it to a hard boil over high heat. If the corn is fresh, use the same green-bean water once it is boiling again, cook the kernels for 1 minute, then drain the corn and rinse it in cold water until cool.
5. With frozen corn, skip the blanching. Put the kernels in a strainer, rinse under running water until they have thawed, spread them on a plate, dry them with paper towels, and set them aside.
6. Again, keep the water in the pot and bring it back to a rolling boil over high heat.
7. While that happens, put the farro in a dry cast iron skillet or another heavy skillet. Stir without stopping for 5 minutes, until the grains smell warm, nutty, and toasted.
8. Pour the farro into the boiling water; listen for a quick sizzle as the grains meet the water. Once the pot is boiling again, cook it for 12 minutes, giving it an occasional stir, until the grains are tender but still pleasantly chewy.
9. Drain by pouring the cooked grains into a medium strainer, then tuck that strainer back into the saucepan. Lay a clean kitchen towel or a paper towel over the grains, and place the lid over it.
10. Let it sit for 10 minutes so the farro can steam.
11. Move the farro to a large bowl. Add 1 tablespoon olive oil, then taste and season with salt if it needs it, plus pepper.
12. Let it cool for a bit, just until it is not steaming hot anymore.
13. Now fold in the vegetables: the green beans, the corn, the scallions, the shallot, and the cherry tomatoes. Pour in the remaining 2 tablespoons olive oil and the vinegar, scatter over the fresh herbs, and toss with a gentle hand.
14. Give it a final taste, and adjust with more vinegar, olive oil, herbs, or salt if it needs a nudge.