Corn and Farro Salad with Tomatoes, Feta, and Mint
Kerri Conan
PUBLISHED August 2, 2018
After a fan raved about Mark’s raw corn salad, I posted the recipe in the original recipe in the thread. Now here’s how to spin the super easy — and somewhat shocking — crowd-pleaser into lunch or dinner. My latest version includes some farro; its pleasant earthiness and chew offer heft in a salad of sweet corn, mint, and tomatoes. You could also use rice, bulgur, quinoa, or steel-cut oats. Just make sure the grains — or pasta for that matter — aren’t straight out of the fridge, which exacerbates the starch and makes for unpleasant eating. If you don’t have anything already cooked, start a pot going first thing, then toss the corn salad with the warm grain for a room temperature feast. (Or chill it all down for a few minutes in the freezer before serving.) Other ideas for bulking: crisp salad greens, black beans or chickpeas, grilled chicken, or cooked shrimp.
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