Summer Farro Salad

Ingredients

• 1/2 cup raw farro*
• 3 ears of corn, husk and silk removed
• 1 seedless cucumber, chopped
• 1 large (any color) bell pepper, chopped
• 1 cup grape tomatoes, halved
• 1/3 cup chopped fresh dill
• 1/4 cup chopped fresh basil
• 1/4 cup crumbled feta**
• 1 Tbsp. lemon zest (from about 2 lemons)
• 2 Tbsp. lemon juice
• 2 Tbsp. canola oil
• 1 1/2 Tbsp. honey
• 1 small garlic clove, pressed
• salt and fresh ground black pepper

Instructions

1. 1

   Cook farro according to package directions. Cool completely.

2. 2

   Cook corn in boiling water, on the stovetop, for 5 minutes. Cool just enough to handle, and then cut the kernels off the cob. You should have approximately 2 cups of corn.

3. 3

   In a large bowl, combine the cooked farro, corn, cucumbers, bell pepper, tomatoes, herbs, and feta. Set aside.

4. 4

   Prepare the vinaigrette by whisking together all the ingredients. Season with salt and pepper, to taste.

5. 5

   Pour the vinaigrette over the salad and toss to combine. Taste for salt and pepper.

6. 6

   Cover the salad bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. Give the salad a good stir before serving.