This salad is a particular favorite when all of the ingredients are at their peak of freshness (now!), and are given space to just do their thing. A tough recipe to mess up, the one piece of advice I do have here is to try your best to be attentive while cooking the lentils so as not to overcook them — I taste them every 5-8 minutes or so to make sure they’re still nice and toothsome. As for making this salad even simpler, you can certainly use frozen corn although I will say it’s so, so good with fresh, sweet summer corn. I generally always double the dressing recipe, too, and save half for a future green salad, soba noodles or a whole grain bowl later in the week.
Cook the farro: In a 2-quart saucepan, bring the farro, 2 cups water and a pinch of salt to a boil. Decrease the heat to low and cover. Simmer until farro is tender and most of the liquid evaporates, about 30 minutes. If there is excess liquid after the farro is done cooking, simply strain it away. Remove from heat and set aside for 10 minutes to cool.
Meanwhile, rinse the lentils. In a separate small saucepan, add the lentils and 1 cup water. Bring to a rapid simmer over medium high heat, then reduce the heat to low (should be a gentle simmer) and cook lentils until just tender, about 25 minutes. Strain, rinse with cold water and set aside to cool.
Cook the corn: In a large nonstick skillet, warm the olive oil and add the shallot. Cook over medium heat until just soft, 3 to 4 minutes. Add the corn and generous pinch of salt and increase heat to medium-high. Cook corn until it’s just beginning to brown on the edges and soften, about 8-10 minutes. Add the garlic and stir to combine. Cook an additional 2 to 3 minutes.
Whisk together all of the dressing ingredients. In a large salad bowl, toss together the cooked farro, lentils, corn mixture, tomatoes, feta and herbs. Fold in the dressing. Serve immediately.