My go-to summer salad employs this ethos: taking the flavors of Mexico, with the liberty of combining them how I like. More of a framework than a literal recipe, it is relaxed about quantities. If you would like a lighter salad, add another handful of greens. If you want to make it heartier, add some garbanzo beans. It’s all open to interpretation.
Total Time:50 minutes
FOR THE SALAD 2 cups pearled farro, rinsed 1 teaspoon salt
Olive oil 1 medium cucumber, diced 3 ears corn, shucked 3 poblano chiles 1 pint cherry tomatoes, halved 1 handful cilantro 2 handfuls arugula 8 ounces queso fresco, crumbled
FOR THE DRESSING 1 jalapeño, seeded and finely diced 6 tablespoons lime juice (about 6 limes) 6 tablespoons olive oil
Salt and pepper ½ small red onion, slivered
In a medium saucepan, combine 5 cups water, farro and salt. Bring to a simmer, cover and cook on low heat for 20 minutes. Farro should have a firm bite. Drain, if needed, and spread on a sheet pan to cool.
Make the salad dressing in a small bowl. Combine the jalapeño, lime juice and olive oil. Season to taste with salt and pepper. Add the slivered onions to marinate.
Heat a grill or grill pan to medium-high heat. Lightly oil the corn and poblanos. Grill the corn for about 5 minutes, or until charred in spots but still fresh looking. Shave the corn off the cob. Grill the poblanos until charred and soft, about 10 minutes. Peel, seed and dice.
In a large mixing bowl, combine the faro with the corn, cucumber, poblanos, and tomatoes and toss with enough dressing to lightly coat. Add the cilantro, arugula and cheese, and add additional dressing if needed. (You may have extra.) Season to taste with salt and pepper. Serve on a large platter or in a serving bowl.