A wonderful salad that is good at room temperature - great for a picnic!

Ingredients:

1 cup uncooked farro
3 ears corn, shucked, (or 2 cups corn)
2 teaspoons olive oil (to rub on shucked corn)
1 cup chopped tomatoes
1/3 cup chopped pistachios
​1/2 cup halved kalamata olives 
​1/2 cup feta cheese
1/4 cup chopped basil leaves

Dressing:
1 tsp.dijon mustard
1 garlic clove, minced
1 Tablespoon of lemon juice
1/2 teaspoon smoked paprika
3 Tbsp olive oil

Directions:

1. Bring 5 cups of water and a large pinch of salt to a boil. Add the farro and reduce heat to medium-low and simmer until farro is al dente about 15 minutes. Drain and set aside. 
2. While the farro is cooking, heat a grill pan over medium-high heat (or, preheat a grill to medium-high.) Rub the corn kernels with 2 teaspoons of the olive oil and season with salt and pepper. Cook, turning with tongs, until charred, about 10 minutes. Cut off the kernels and add to the farro bowl. 
3. Add the chopped tomatoes, , pistachios, kalamata olives, feta cheese, and basil to the corn and farro bowl. 
4. In a separate bowl prepare the dressing.  Whisk together the dijon mustard, minced garlic clove, paprika and lemon juice until garlic is dissolved.  Slowly whisk in olive oil along with a pinch of salt and pepper. 
5. Add the dressing to the farro bowl and toss well; season to taste,  if needed and serve.