My dad’s wife has a hidden talent- finding what is left in the refrigerator and making some of the best meals you’ve ever had. Last weekend, she threw together some cooked farro with leftover salmon, corn and tomatoes from the farmer’s market, and everything except the kitchen sink to make a salad that could absolutely sell for over $20 at an Upper East Side cafe. It marked the end of summer with the last basil, corn, and tomatoes of the season. Do you have any great fall salad recipes to share?

Serves: 3-4

Ingredients:
-1 small bunch mixed greens (arugula, spinach, etc)
-10 cherry tomatoes, halved
-3/4 cup farro, cooked
-1/4 cup fresh basil leaves, chopped
-1/2 red onion, chopped
-1 ear fresh raw corn kernels
-1/4 cup pre-cooked salmon (she baked hers with olive oil, lemon, sea salt, and pepper)
-1.5 tblspn extra virgin olive oil
-1 tablespoon red wine vinegar
-salt and pepper to taste

Directions:
-Throw all ingredients (except oil and vinegar) in a bowl
-Mix with salad tongs
-Add oil and vinegar, stir
-Enjoy!