Summer Grain Salad with Tomato and Corn
In summer, perfectly ripe tomatoes, fresh corn kernels, fragrant torn basil and fresh mozzarella mingled with small kernels of grain is a winning combination that goes with nearly everything on a summer table. The combination is good with penne pasta, but healthier and more flavorful with a whole grain, such as farro, spelt, wheat berries etc. If you have herbs from the garden – anything from mint, oregano, chives, dill – add a few tablespoons.
1 cup dried grains, such as farro, spelt, barley
Kernels from 3 ears of corn (about 1 1/2 cups)
1 1/2 cups fresh mozzarella, cut into small cubes (optional)
3 or 4 tomatoes, cored and diced, or 1 pint colorful cherry tomatoes, halved
3 tablespoons fresh chopped herbs, can include mint, oregano, basil, parsley, dill or chives, or any combination of the above
3 tablespoons fresh lemon juice
4 tablespoons olive oil
1 teaspoon finely minced garlic
2 tablespoons fresh basil, if available
1/2 teaspoon kosher salt
- Bring a large pot of salted water to a boil and add the grain. Cook according to the directions. For farro, cook grain for 25-30 minutes; for wheatberries, cook for 1 hour, 20 minutes. About 3 minutes before grain finishes cooking, add the corn kernels. Drain the corn and grain. Shake the strainer several times to stop the cooking and release any steam. Let cool.
- In a large serving bowl, toss the grain and corn with fresh mozzarella, tomatoes and lemon zest.
- To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Just before serving, dress the salad, then slice or tear the basil leaves into thin strips and gently stir them in.