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corn and cucumber farro salad

corn cucumber and farro salad
[category] Salad, Side Dish
[published] August 8, 2024
[PREP] 15 minutes
[COOK] 5 minutes
[TOTAL] 20 minutes
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Ingredients

corn, cucumber, and farro salad

  • 1 large english cucumber
  • 3 ears of corn
  • 2 cups farro cooked (or brown rice), at room temp
  • 1 cup fresh mozzarella
  • 1 cup fresh basil
  • 3 green onions

white balsamic vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • zest of one lemon
  • 1 garlic clove grated
  • 1/2 tsp salt

Instructions

  1. Begin by prepping the vegetables. If you are cooking the corn, do that now. It can be boiled or seared in a cast iron skillet with a bit of olive oil. You can also leave it raw for this salad. Then cut the corn kernels from the ears of the corn and transfer them to a large bowl.
  2. Slice the cucumber in half, vertically, then into small chunks. Add those to the large bowl.
  3. Cut the basil into smaller pieces, and finely chop the green onions. Add them to the large bowl.
  4. Tear the fresh mozzarella into small bite sized pieces and transfer to the bowl. Add the farro to the bowl.
  5. To make the dressing, add all the ingredients to a jar: olive oil, white balsamic vinegar, honey, dijon mustard, lemon zest, garlic, and salt. Place the lid on the jar and shake until the dressing is well combined.
  6. Pour the dressing over everything in the large bowl. Toss until everything is well combined and coated in the dressing. Serve and enjoy!