Corn and farro salad
Discover the delightful combination of sweet corn and nutty farro in this vibrant salad. Perfectly balanced flavors make it a refreshing and satisfying choice.
Ingredients:
- 4 ears corn, shucked
- 5 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 2 tablespoons capers, minced
- 2 tablespoons chopped fresh parsley plus 2 tablespoon parsley leaves
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 3 cups cooked farro
- 110g smoked mozzarella, cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1 small cucumber, halved and thinly sliced
- 1 avocado, peeled and cubed
Instructions:
- Heat up a grill or grill pan over medium-high heat.
- Drizzle 2 tablespoons of olive oil over the corn and season it with salt and pepper. Place the corn on the grill and cook, turning it occasionally, until the corn begins to blacken, for about 6 to 8 minutes. Set the corn aside to cool down a bit.
- In a large bowl, mix the remaining 3 tablespoons of olive oil with capers, chopped parsley, vinegar, and mustard. Season with salt and pepper. Add farro, mozzarella, tomatoes, olives, and cucumber and mix well with the dressing. Slice off the corn kernels from the cob. Gently mix in the corn and avocado with the farro mixture. Garnish with parsley leaves. Serve right away, or refrigerate until serving.
Summary:
- Calories: 2513 kcal
- Fat: 141 g
- Protein: 79 g
- Carbs: 272 g
- Potassium: 3824 mg
- Magnesium: 585 mg