If you’ve been around here for awhile, you know that I am All. About. Lunch. (See this great library of healthy lunch recipes.) A good lunch fuels my afternoon and keeps my brain and body working. Plus, we just need to take a mid-day break — get away from the desk, stretch, workout, have something wholesome and delicious to eat. This recipe for farro salad with tomatoes and corn epitomizes the Good Lunch. And it’s a great side dish for grilled chicken.
Packed with whole grains, an easy vinaigrette, sweet vegetables, herbs and a bit of cheese, it’s everything you want in a lunchtime salad recipe. Make a batch of this on the weekend, portion individual servings into lidded jars, and you have a fantastic, pack-able, desk-able lunchtime salad.
farro (whole grain) salad with tomatoes and corn recipe
makes 4 servings
1 cup pearled farro
3 cups water
1 pint cherry tomatoes
2 cups fresh or frozen corn
4 ounces fresh mozzarella, diced
1 teaspoon garlic, minced
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
1/4 cup chopped parsley
1/4 cup minced chives
In a saucepan, combine farro and water; add 1 teaspoon coarse salt. Bring to a boil; reduce heat and simmer until farro is al dente, about 15 minutes. Drain and transfer to a serving bowl. In a glass measuring cup, whisk together garlic, olive oil, balsamic vinegar and a generous pinch of salt and pepper. Pour half of dressing over farro while it's still warm and toss to coat; let cool to room temperature. Add cherry tomatoes, corn and mozzarella and toss to combine; add remaining dressing and combine. Top with fresh herbs.
