Farro Salad with Tomatoes and Corn

Farro Salad with Tomatoes and Corn
Yields 3 or 4 servings as a side dish

1 cup farro
2 ears cooked corn or a can of corn niblets
16 cherry tomatoes, quartered
4 teaspoons chopped fresh oregano
4 teaspoons chopped fresh thyme
2 tablespoons chopped fresh chives
1/4 cup toasted slivered almonds
2 tablespoons extra virgin olive oil
4 teaspoons white wine vinegar
Salt and freshly ground black pepper to taste

1. Place farro in a small bowl with water to cover. Cover with plastic wrap, and let rest overnight on countertop. When ready to cook, drain farro, and place in a small pan with water to cover. Bring to boil, and cook for about 10 minutes, until tender.

2. Scrape kernels from corn, and place in a bowl large enough to hold all ingredients. Add remaining ingredients, and mix well. When farro is cooked, drain well, and toss with other ingredients. It is best served at room temperature but can be chilled.

Notes: I didn't soak the farro overnight. Instead, I cooked it like rice - just a little over 2 parts cold water to 1 part farro brought to a boil and left to simmer, covered, for 20-30 minutes until the farro is al dente. Also, I substituted 3 tsp of rice vinegar and 1.5 tsp of balsamic, and it was great great great.

Another note: Farro is so delicious. Also so expensive.

Photos and a food blog that actually puts effort in to be found here.