Summer Farro Salad

Serves 2

I originally created this recipe from the Chronicle archives as a packable lunch, so it makes a small serving. You can easily double or even triple it. For the mozzarella, try to find the mini bocconcini balls, which can simply be tossed in without extra cutting; otherwise cut the regular bocconcini in quarters or dice large fresh mozzerella. This can be made up to two days in advance, but you may want to adjust seasoning and moisture level by adding more oil and vinegar before serving. ¾ cup dried farro (about 2 cups cooked), can substitute other grain ½ cup fresh corn ½ cup halved small cherry tomatoes 3 ounces mozzarella cheese, diced (or substitute mini bocconcini), about 1⁄2 cup 1½ tablespoons red wine vinegar ¼ cup extra virgin olive oil Kosher salt and ground black pepper, to taste 1 tablespoon chiffonade basil, for garnish

Instructions: If you're starting with dried farro, bring a pot of liberally salted water to a boil. Cook farro according to package directions. Drain, and spread out on a baking sheet to cool quickly, or refrigerate in a bowl until chilled. In a mixing bowl, combine the cooked farro or other grain, corn, tomatoes, cheese, vinegar and oil. Toss well, then season to taste with salt and pepper. Add basil and gently mix to incorporate. Serve within 4-6 hours or refrigerate up to 2 days.

Per serving: 666 calories, 20 g protein, 61 g carbohydrate, 38 g fat (10 g saturated), 33 mg cholesterol, 213 mg sodium, 6 g fiber