Farro Salad with Green Beans, Corn, and Cherry Tomatoes
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
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
Bring a medium pot of water to a boil. Add a tablespoon of salt and the green beans.
Cook the green beans for 3 minutes or until they are bright green and barely tender. Scoop the beans out with a slotted spoon and transfer to a strainer.
Rinse the beans under cold water until they are cool. Pat dry with paper towels and set aside.
Do not drain the water; let it come back to a boil over high heat.
If using fresh corn kernels, let the pot of water used for the green beans come back to a boil, then blanch the kernels for 1 minute. Drain and rinse with cold water until cool.
If using frozen corn, there's no need to blanch; transfer the frozen kernels to a strainer and run under water until the corn is thawed. Spread on a plate, pat dry with paper towels, and set aside.
Do not drain the water; let it come back to a boil over high heat.
Toast the farro in a dry cast iron or other heavy skillet, stirring constantly, for 5 minutes or until it smells nutty and toasted.
Tip the farro into the boiling water – the grains should sizzle when they hit the water. Let the water return to a boil.
Cook the farro, stirring occasionally, for 12 minutes, or until it is tender but still has some bite.
Drain the farro into a medium strainer and set the strainer back inside the saucepan. Cover the farro with a clean kitchen towel or paper towel and set the lid on top.
Set aside for 10 minutes to allow the grain to steam.
Transfer the grains to a large bowl. Sprinkle with 1 tablespoon of the olive oil. Taste for seasoning and add more salt, if you like, and pepper.
Cool briefly until no longer piping hot.
Add the green beans, corn, scallions, shallot, cherry tomatoes, remaining 2 tablespoons olive oil, vinegar, and fresh herbs to the farro. Toss gently.
Taste for seasoning and add more salt, olive oil, vinegar, or herbs, if you like. This salad is best the day it's made, but leftovers make a great light lunch.