Farro Salad with Goat Cheese and Corn
Servings: 4 people
Ingredients
- 2 cups farro, uncooked
- 1 cup sweet corn
- 1/2 cup raw green beans, cleaned and chopped
- 1/2 cup fresh herbs such as marjoram, parsley, mint
- 1/4 cup chopped celery
- 1/4 cup chopped shallot or red onion
- 3/4 cup crumbled goat cheese
- 1/2 cup quality olive oil (plus more once you serve)
- 1/2 cup white wine vinegar (plus more once you serve)
- salt and pepper
Instructions
- Cook the farro according to package directions. Let cool in a serving bowl
- Once farro is semi-cooled, add sweet corn, raw green beans, fresh herbs, chopped celery, chopped shallot, and crumbled goat cheese. Add salt and pepper and mix to combine. Sometimes I like mixing in the goat cheese when the farro is still a bit warm, as it melts the cheese and spreads it more evenly for each bite
- Add olive oil and white wine vinegar, more salt and pepper to taste, and mix to combine
- Before serving (especially after the salad has sat in the fridge for awhile), add more olive oil and vinegar to taste. Salad lasts in fridge for up to 1 week
