Corn and Farro Salad with Tomatoes, Feta, and Mint

Name: Corn and Farro Salad with Tomatoes, Feta, and Mint
Total time: 30 min
Ingredients: 2 cups cooked farro; 3 large ears corn; 1 large or 2 medium fresh tomatoes; 1 bunch fresh mint; 4 ounces feta cheese; Salt and pepper; 3 tablespoons olive oil, or more to taste; 2 teaspoons rice vinegar, or more to taste

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

2 cups cooked farro
3 large ears corn
1 large or 2 medium fresh tomatoes
1 bunch fresh mint
4 ounces feta cheese
Salt and pepper
3 tablespoons olive oil, or more to taste
2 teaspoons rice vinegar, or more to taste

Instructions

Put the farro in a large bowl. Husk the corn and cut the kernels from the cob (you should have about 3 cups); add them to the bowl. Core and chop the tomatoes and about 1/2 cup fresh mint leaves. Add all that to the bowl, too.
Crumble in the cheese and sprinkle with a little salt and some pepper. Drizzle with the olive oil and vinegar and toss. Taste and adjust the seasoning, adding more oil and vinegar if you’d like, and serve.

— Adapted from How to Cook Everything Vegetarian 10th Anniversary Edition