Summer Grain Salad with Tomato and Corn

Serves 8 - 10

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

  1. 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.
  2. In a large serving bowl, toss the grain and corn with fresh mozzarella, tomatoes and lemon zest.
  3. 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.




By Catherine Walthers
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