Summer Farro Salad

2 cups cooked farro

½ cup fresh corn

½ cup halved small cherry tomatoes

3 ounces (½ cup) mozzarella cheese, diced (or substitute mini bocconcini)

1 ½ tablespoons red wine vinegar

¼ cup extra virgin olive oil

Kosher salt and ground black pepper to taste

1 tablespoon chiffonade basil

Cooking your whole grain Llano Seco Emmer, Durum or Spelt (Farro):

Soak overnight
Boil in water until desired tenderness, 1-2 hours, with salt.
Spread out on backing sheet to cool
Great for breakfast porridge, soups, salads, risottos. Has the texture of wild rice when boiled. Can then be fried for a fantastic crunchy texture.

In a mixing bowl, combine the cooked farro, corn, tomatoes, cheese, vinegar and oil.
Toss well, then season to taste with salt and pepper.
Add basil and gently mix to incorporate.
Serve within 4-6 hours or refrigerate up to 2 days.

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