Tomato & Cucumber Farro Salad by Chef Jernard

Source: CLEO TV
Ingredients
- 4 tablespoons olive oil or avocado oil, divided
- 2 large shallots (or 1 sweet onion), finely chopped
- 2 large shallots (or 1 sweet onion), finely chopped
- 2 cups farro, raw
- ½ cup of white shoepeg corn
- 4 cups vegetable broth
- 1/4 cup red wine vinegar
- 1-pint cherry or grape tomatoes, halved or quartered if large
- 1/2 large cucumber, diced
- Handful fresh parsley leaves
- 1/4 cup finely chopped fresh basil leaves
- 3-4 tablespoons agave
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering.
- Add the shallots, corn, and sauté until translucent, about 5 minutes.
- Add the farro and toast, stirring to coat each grain, until fragrant, 1 to 2 minutes.
- Add the broth and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until farro is soft but still chewy in the center, about 14 minutes. Strain excess liquid out.
- Transfer the farro to a large bowl and let cool to room temperature.
- Add the vinegar, and the remaining 2 tablespoons olive oil and stir to combine.
- Add the tomatoes, cucumbers, and basil, and toss to combine.
- Taste and season with salt, pepper, vinegar, and oil as needed.
- Serve chilled or at room temperature.