When Summer’s long days of sunshine and heat are here, we like to lighten up dinner with main dish salads. Combining a hearty grain with loads of veggies makes for a delicious meal. Here, corn, petite tomatoes, scallions, and arugula are added to some farro. Even though there are only two of us, we typically make the full recipe so Eric can enjoy this salad for lunches and we can have smaller servings of it as a side dish with dinner on subsequent nights.

While corn is a sought after Summer treat, bite-sized tomatoes are also quite popular. As CSA members during our years of residence in north-central Connecticut, I loved being able to pick my own grape or cherry tomatoes when they were ripe on the vines at Holcomb Farm. If I had a specific recipe in mind to use them for, I would have to remind Gilbert to save me some of those tomatoes. Otherwise, the entire container would be gone in a flash when Gilbert got home from work. Those tomatoes were so sweet, it was like eating candy. Absolutely fabulous!

Farro & Corn Salad with Arugula

Farro & Corn Salad with Arugula (adapted from foodnetwork.com)  Total Time Required: 50 minutes, Prep Time: 25 minutes, Cook Time: 25 minutes, Yields: 6 to 8 servings

Ingredients:

• 1 cup farro
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 cups (about 3 ears) fresh corn kernels
• 1 cup grape or cherry tomatoes, halved
• 3 scallions, sliced
• kosher salt and freshly ground pepper
• 3 ounces arugula, chopped
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice

Directions:

Cook the farro according to the label directions. Drain and rinse it under cold water, then transfer it to a large bowl.

Cook the farro.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes.

Saute the corn.

Add the tomatoes and scallions and cook, stirring, until the tomatoes just begin to wilt, about 2 more minutes.

Add the tomatoes & scallions to the corn.

Add the arugula to the skillet and cook for 2 – 3 minutes, until it wilts. Add salt and pepper to taste.

Add the arugula to the veggie mixture in the skillet to wilt it.

The veggies are ready!

Stir the corn mixture into the farro. Add the remaining 2 tablespoons of olive oil, the lemon zest and lemon juice and toss it all together. Season the salad with additional salt and pepper to taste, then serve.

Delicious, light & refreshing makes for a great Summer meal!

There are so many wonderful things to enjoy in Summer!  ~Linda

Farro & Corn Salad with Arugula (adapted from foodnetwork.com)  Total Time Required: 50 minutes, Prep Time: 25 minutes, Cook Time: 25 minutes, Yields: 6 to 8 servings

Ingredients:

• 1 cup farro
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 cups (about 3 ears) fresh corn kernels
• 1 cup grape or cherry tomatoes, halved
• 3 scallions, sliced
• kosher salt and freshly ground pepper
• 3 ounces arugula, chopped
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice

Directions:

Cook the farro according to the label directions. Drain and rinse it under cold water, then transfer it to a large bowl.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until the tomatoes just begin to wilt, about 2 more minutes. Add the arugula to the skillet and cook for 2 – 3 minutes, until it wilts. Add salt and pepper to taste.

Stir the corn mixture into the farro. Add the remaining 2 tablespoons of olive oil, the lemon zest and lemon juice and toss it all together. Season the salad with additional salt and pepper to taste then serve.