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Salads


4 ears corn, shucked

5 tablespoons olive oil

Kosher salt and freshly cracked black pepper

2 tablespoons capers, minced

2 tablespoons chopped fresh parsley plus 2 tablespoon parsley leaves

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

3 cups cooked farro

4 ounces smoked mozzarella, cubed

1 cup cherry tomatoes, halved

1/2 cup pitted Kalamata olives

1 small cucumber, halved and thinly sliced

1 avocado, peeled and cubed

Preheat a grill or grill pan to medium-high heat.

Drizzle the corn with 2 tablespoons olive oil and sprinkle it with salt and pepper. Add the corn to the grill and cook, turning occasionally, until the corn starts to char, 6 to 8 minutes. Set the corn aside to cool slightly.

In a large bowl, whisk the remaining 3 tablespoons olive oil with the capers, chopped parsley, vinegar and mustard. Sprinkle with salt and pepper. Add the farro, mozzarella, tomatoes, olives and cucumber and toss to coat with the dressing. Cut the corn kernels from the cob. Fold the corn and avocado into the farro mixture. Sprinkle with the parsley leaves. Serve immediately, or chill until ready to serve.

Unrated