Corn Tomato Basil White Bean Farro Salad
Ingredients
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- Pickled Shallots:
- 1 shallot, thinly sliced
- 1/4 cup red wine vinegar
- 1/2 tsp sumac
- squeeze of honey
- Pinch of salt
- Salad:
- 1 pint cherry tomatoes, halved
- 2 ears of corn, cooked and kernels removed
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup cooked farro
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Lots of fresh basil, torn
Instructions
- Pickle the Shallots:
- In a small jar, add the thinly sliced shallot.
- Pour in 1/4 cup of red wine vinegar, 1/2 teaspoon of sumac, a squeeze of honey, and a pinch of salt.
- Close the jar tightly and shake to combine.
- Let the shallots pickle for at least 5-6 hours. For best results, allow them to pickle overnight or even longer.
- Prepare the Salad:
- In a large mixing bowl, add the halved cherry tomatoes, corn kernels, white beans, and cooked farro.
- Pour all the contents of the pickled shallot jar, including the pickling liquid, into it.
- Drizzle with 1/4 cup of olive oil and sprinkle with salt to taste.
- Toss the salad gently to combine all the ingredients.
- Finish and Serve:
- Add lots of fresh torn basil to the salad, and toss again to distribute the basil evenly.
- Serve immediately, or let the flavors meld for a bit before enjoying.
