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Ingredients
  • 1 cup dry pearled farro see note #1
  • 2 and ½ cups water
  • ½ teaspoon kosher salt divided
  • 2 medium tomatoes-on-the-vine see note #2
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice from about 2 small lemons
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • 1 ear corn kernels shucked off
  • 1 medium cucumber seeded and diced
  • 1 medium shallot chopped finely
  • ¾ cup crumbled feta
  • ¼ cup chopped parsley
  • freshly ground black pepper to taste
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