Farro Salad with Corn, Arugula, and Fresh Herbs
This light yet filling grain salad screams summer in the best kind of way. Plus, leftovers pack up easily to make a satisfying but healthy lunch.
½ cup farro
¼ cup apple cider vinegar
1¼ cups water
1 teaspoon kosher salt
1 shallot, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ cup olive oil
kernels from 2 ears of corn
½ cup each very roughly chopped parsley and mint leaves
2 ounces baby arugula
1. Combine the farro, apple cider vinegar, water, and kosher salt in a small saucepan and bring to a boil.
2. Reduce to a simmer, partially cover, and cook for 30 minutes, or until the farro is cooked but still has a little bite. If all of the water has not evaporated, drain the excess.
3. While the farro cooks, combine the shallot, red wine vinegar, lemon juice, and olive oil in the bottom of a serving bowl. Whisk to combine and season generously with salt and pepper.
4. Add the corn kernels and the cooked farro and toss to coat in the dressing. Allow to cool to room temperature and toss in the fresh herbs and arugula just before serving.