Farro Salad With Cherries, Corn, And Basil

• 4 ounces shallots (about 4 medium shallots), thinly sliced (1 1/4 cups)
• 2/3 cup sherry vinegar
• 2 teaspoons granulated sugar
• 2/3 cup, plus 2 1/2 cups water, divided
• 1 3/4 teaspoons kosher salt, divided
• 1 cup uncooked farro
• 1 1/4 cups halved pitted dark sweet cherries
• 3/4 cup fresh corn kernels (about 1 ear)
• 1/4 cup toasted sliced almonds
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons thinly sliced fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon black pepper

1. Bring a small saucepan filled with water to a boil over high. Add shallots; cover and remove from heat. Let stand until softened, about 10 minutes. Drain well. Pour vinegar, sugar, 2/3 cup of the water, and 1 teaspoon of the salt in a quart-size lidded glass jar; seal and shake vigorously until sugar and salt are dissolved, about 20 seconds. Add shallots. Seal and refrigerate until chilled, about 2 hours.
2. Meanwhile, bring a medium saucepan filled with remaining 2 1/2 cups water to a boil over high. Add farro; reduce heat to medium, and simmer, uncovered, until farro is tender, about 15 minutes. Drain well. Spread farro on a rimmed baking sheet; let cool completely, about 15 minutes.
3. Stir together cooled farro, cherries, corn, almonds, basil, cilantro, oil, pepper, 1/4 cup of the pickled shallots, 1 tablespoon of the pickling liquid, and remaining 3/4 teaspoon salt in a large bowl. Store salad, covered, in refrigerator up to 2 days. Store pickled shallots in a sealed glass jar up to 4 days.

shallots, sherry vinegar, sugar, water, kosher salt, farro, sweet cherries, fresh corn kernels, almonds, fresh basil, cilantro, extravirgin olive oil, black pepper

Taken from www.myrecipes.com/recipe/farro-salad-cherries-corn-basil (may not work)