- 1 1/4 cups (8 ounces) farro (may substitute barley, wheat berries, brown rice or your favorite whole grain)
- 1/3 cup sherry vinegar or red wine vinegar, plus more to taste
- 1/3 cup extra-virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon fine sea salt or table salt, plus more to taste
- 1/2 small (4 ounces) red onion, thinly sliced
- 2 to 4 large ears fresh corn, shucked
- Optional:
- 4 ounces queso fresco or feta, drained and crumbled
- 1/2 cup (2 1/2 ounces) roasted almonds, chopped
- 1 cup (1/2 ounce) lightly packed fresh mint or basil leaves, torn into small pieces
Bring a medium pot of salted water to a boil. Add the farro and boil until cooked through and al dente but not mushy, 20 to 35 minutes.
Meanwhile, pickle the onion: In a large bowl, whisk together the vinegar, oil, honey and salt. Add the onion and toss to combine, lightly pressing to submerge if needed.
Once the farro is al dente, drain it in a fine-mesh strainer and rinse with cold water to cool it. Add the drained farro to the bowl with the pickled onions and toss to combine.
To char the corn, heat a large, dry cast-iron skillet over medium-high heat for several minutes. Add the corn and cook, rotating every few minutes, until charred in spots and bright yellow, 11 to 13 minutes. Transfer the corn to a cutting board to cool. Working with one ear at a time, cut the corn in half crosswise, then stand each half cut side down on the board and use a sharp knife to cut the kernels off the cob. Repeat with the remaining corn.
To assemble the salad, add the charred corn and optionally the queso fresco, almonds, mint and to the farro, and toss to combine. Season with generous amounts of black pepper, taste, and add more salt or vinegar, if needed. Serve at room temperature or cover and transfer to the refrigerator to chill and eat cold.
Recipe from the Washington Post
