1 cup pearled grains, such as farro, spelt, freekah or a mixture
½ cup fresh or frozen corn kernels
2 tablespoons minced red onion
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
2 ripe tomatoes, diced
¼ cup shaved pecorino Romano cheese
3 tablespoons minced fresh herbs such as basil, chives, parsley, cilantro or a mixture
Freshly ground black pepper
- Bring a large pot of salted water to a boil and add the grains. Boil until tender yet still toothsome, 20-25 minutes. Add the corn and cook for 5 more minutes. Drain.
- Meanwhile, in a bowl, combine the onion and vinegar with ½ teaspoon salt.
Add the drained grains to the bowl, followed by the remaining ingredients. Serve at any temperature.
Find out more about this recipe including step-by-step photos on Mom Appetit's blog.