| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- Grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons minced shallot
- Kosher salt and freshly ground pepper
- 6 ounces cherry tomatoes, halved
- Kosher salt and freshly ground pepper
- 1/2 cup apple cider vinegar
- 1 1/2 cups farro
- 3 ears of corn, shucked
- 1 tablespoon vegetable oil
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup pistachios, chopped
- 1 tablespoon thinly sliced fresh chives
- 2 tablespoons chiffonade fresh basil
Instructions
- Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
- For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
- Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
- While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
- Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 279 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 370 mg |
| Serving Size | 1 of 8 servings |
| Calories | 279 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 370 mg |
Reviews
This is so good! I can’t stop eating it. I didn’t have pistachios so I subbed toasted walnuts. Also, I didn’t have cherry tomatoes so I diced some small tomatoes. It was so amazing! Will be making again and again.
This was delicious! Made for a cook out, everybody loved it.
Delicious
Surprisingly good!
Excellent! Easy to put together with great variety of textures. Loved the combination of ingredients.
The lemony vinaigrette on this salad is delish and the fresh basil adds a lot.
This is a great recipe! I love the flavor the charred corn gives and the crunch of the pistachios is great! I would recommend that you wait until serving to add the nuts or they will get mushy.
This is a lemony and delicious salad! It paired nicely with blackened salmon. I added a touch of honey to the dressing as it was pretty unbalanced, but that was the only tweak. Delish!
LOVED this dish. Used dill instead of chives since no chives available at store. I should have mixed the pistachio nuts in just before serving as to not let them soften. So good though, and wonderful as leftovers.
I do have trouble charring corn while on the cob, and next time will char them off the cob- far easier, faster, and more effective.
This is outstanding!!! Absolutely loved it!