Summer Farro Salad

This healthy summer farro salad makes the perfect meal-prep and picnic friendly salad. The combination of quick pickled radishes, grilled corn, fresh tomatoes and toasted hazelnuts makes this salad burst with flavour!

Prep:

10 mins

Cook:

30 mins

TOtal:

40 mins

servings:

4

Ingredients

1 cup farro (dry), rinsed
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar (or apple cider vinegar)
2 tsps honey
1 tsp dijon mustard
3/4 tsp kosher salt
4-5 small radishes, sliced thin on a mandolin
2 ears of corn, husked
1/2 cup raw hazelnuts
6 ozs (1 1/2 cups) halved cherry tomatoes
crumbled feta, for garnish
fresh mint and/or basil, for garnish
flaky salt

Instructions

Bring a large pot of salted water to a boil and add the farro. Cook until tender, about 20 to 30 minutes, taste to determine when its done, it shouldn't be mushy. Once done cooking, drain and rinse with cold water and add to a large bowl.
In a medium sized bowl, combine the oil, vinegar, honey, mustard and salt and mix well.
Add the sliced radish to the bowl with the dressing and let it sit while you prepare the rest, about 15 minutes or so.
While the farro is cooking, heat a cast iron skillet over medium heat and add a small drizzle of avocado oil. Once hot, place the corn in the skillet and cook until charred all over, rotating every few minutes. This will take about ten minutes. Once cooled, remove the corn from the cob with a knife and add to the bowl with the farro.
In the same skillet, toast the hazelnuts over medium-low heat until fragrant and toasty, about four to five minutes. Remove and set aside.
Pour the radish and the dressing into the bowl with the farro and toss to combine. Add the hazelnuts, tomatoes and feta and toss again to combine. Garnish with fresh herbs, flaky salt and fresh cracked pepper. Enjoy!