This is a salad that improves with age. We all found the fresh oregano too overpoweringthe first night, but I finished the salad over a few lunches (adding feta cheese) and it was much better after sitting a day and letting the flavors mellow. Next time, though, I'll use half the amount of oregano called for!
Marian Burros's Farro Salad with Tomatoes and Corn
Herbs, corn, and tomatoes enliven this whole grain.
Source: The Wednesday Chef
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Credit: The Wednesday Chef
FROM THE
RECIPE:
The still-warm farro bloomed open the flavor of the herbs, while the vinaigrette mellowed the toothsome grains. The corn popped sweetly under my teeth and the slivered almonds added a toasty crunch. Piled into a bowl and eaten with a fork, the salad was chewy and sweet, herbal and acidic. The fresh, bright flavors were a revelation. So good that I felt my alcohol-soaked veins wilt with gratitude. So good that I found myself nibbling surreptitiously at the serving bowl after I finished dinner. So good that I hid the leftovers from Ben so I could eat them for lunch today.
Get the Recipe from The Wednesday Chef
Ratings & Reviews (1)
Marian Burros's Farro Salad with Tomatoes and Corn
Reviewed by BDCOOKS on
.
This is a salad that improves with age. We all found the fresh oregano too overpoweringthe first night, but I finished the salad over a few lunches (adding feta cheese) and it was much better after sitting a day and letting the flavors mellow. Next time, though, I'll use half the amount of oregano called for!
Rating: 4
