2 ½cupscooked FarroI cook mine like I cook pasta, in a large pot of boiling salted water, until tender, then drain into a colander
½cupextra virgin olive oildivided
1 ½cupsfresh corncut from the cob
1cupdiced red onion
6large radishesthinly sliced
¼cupfresh lemon juice
½cupthinly sliced fresh basilor to taste
¼cupthinly sliced lemon balmoptional
Salt and freshly ground pepper
Heat 2 tablespoons of the olive oil in a large skillet over medium heat; add the corn and sauté until just crisp-tender, about 2 minutes, add the onion and sauté for 2 - 3 minutes more, or until the onion is soft. Let cool slightly.
In a large bowl, combine the cooked, and cooled Farro along with the radish. Add the corn and onion, toss lightly. Add the lemon juice and mix well; then add the remaining olive oil, mix well. Add the basil and lemon balm, if using. Toss, taste, and season with salt and pepper. Serve at room temperature.