Summer Salad Bowl

My favorite thing about this lunch or dinner bowl is that each component has multiple uses. I have served this all combined but I decided to make use of the colors and textures by giving them each some space:). Roasted tomatoes have so many delicious uses; make extra to keep on hand in the fridge for pasta, bruschetta, atop polenta, or as a fresh sauce for grilled chicken, fish, or any kind of burger. These tomatoes are from my garden, which makes me happy. The sautéed corn is great on its own as a fresh summer side. I was eating it out of the pan. Faro and arugula are staples in our kitchen, and I quickly toasted some slivered almonds to add some crunch. Add your favorite grilled protein, tofu, or even a poached egg on top of this beautiful, healthy, bowl. I love taking advantage of what each season has to offer, and summer is especially wonderful in what it gives us to work with. Who doesn’t love receiving a beautifully put together bowl of colorful, fresh, seasonal ingredients?

You’ll need:
A package of faro cooked to directions. Save extra for other uses, you’ll need 1/3 cup per person in each bowl.
3 cups loose corn kernels
3 cups cherry tomatoes
5 large cloves garlic sliced lengthwise
A packed cup of arugula or baby spinach leaves per bowl
Good quality olive oil
Fresh lemons to squeeze
Salt, pepper
1 to 2 tsp optional chili pepper oil if you wish to sauté your corn in it for a lil kick
A cup of slivered almonds, toasted on med low in a dry skillet

Oven to 400 to bake or roast setting. Place the tomatoes in a pan with the halved garlic. Drizzle generously with olive oil and sprinkle with salt and pepper and toss to combine. Cook about 45 minutes until very tender and they’ve begun to brown, I like mine pretty well done. Cook the faro while the tomatoes are in the oven. Heat a large pan with 2 tbsp olive oil and the tsp of chili oil if desired. Sauté the corn for about 7 minutes until they are cooked and flavorful but still have a bit of a bite. We don’t want soft, mushy corn. Sprinkle a bit of salt and pepper on the corn during the last couple minutes of cooking.
When each component is ready and slightly cooled, dress your greens of choice with a light drizzle of olive oil and fresh lemon. You can certainly use a light vinaigrette but I suggest keeping it simple since their are enough beautiful, fresh flavors present. Arrange the greens in each bowl and create sections of faro, corn, and tomatoes. Top with some toasted almonds in the middle.