Farro Corn and Zucchini Salad with Fried Cheese
A salad with farro, corn, zucchini, kalamata olives, fresh herbs, toasted pine nuts, and fried cheese in a simple lemon olive oil dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themeasuredscoop.com.
Cooking tools:
- Mason jar
- Nonstick skillet
- Pot
- Fine-mesh sieve
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Tongs
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
- Stove
- Refrigerator
Ingredients
- 1 1/2 cups dry farro
- 8 ounces frying cheese like halloumi, panela, or queso fresco
- 1 cup corn, canned and drained or defrosted
- 1 cup diced zucchini
- 1/2 cup kalamata olives, quartered
- 1/3 cup diced red onion, soaked in water
- 1/3 cup pine nuts, toasted
- 3-4 tablespoons minced fresh dill
- 3-4 tablespoons minced fresh parsley
- 3-4 tablespoons minced chives
- salt
- pepper
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
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