Corn and Farro Salad

Deselect All

4 ears corn, shucked

5 tablespoons olive oil 

Kosher salt and freshly cracked black pepper 

2 tablespoons capers, minced 

2 tablespoons chopped fresh parsley plus 2 tablespoon parsley leaves

2 tablespoons red wine vinegar 

1 teaspoon Dijon mustard 

3 cups cooked farro 

4 ounces smoked mozzarella, cubed 

1 cup cherry tomatoes, halved 

1/2 cup pitted Kalamata olives 

1 small cucumber, halved and thinly sliced 

1 avocado, peeled and cubed