Name: Corn, Plum, and Farro Salad with Nuoc Cham Dressing
Yield: 4 Servings
Ingredients: Juice of 2 limes; 3 Tbsp. fish sauce; 2 Tbsp. seasoned rice vinegar; 1 Tbsp. light or dark brown sugar; 2 garlic cloves, finely chopped; ½ cup semi-pearled farro; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 3 ears of corn, husked; 4 red plums (such as satsuma or Santa Rosa), cut into wedges; 2 red or green Thai chiles, thinly sliced; ⅓ cup chopped mint; ½ cup chopped Thai basil or cilantro, plus leaves for serving

VeggiesCorn Plum and Farro Salad with Nuoc Cham Dressing Recipe

Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Aneta Florczyk

This super-summery grain salad is easy to switch up: Stone fruits like peaches or nectarines would be just as good as plums, and other grains like quinoa are an easy swap for the farro. Typically a dipping sauce, nuoc cham is used in a variety of ways in Vietnamese cooking, which inspired the tangy, sweet, and salty condiment’s use as a dressing in this recipe. —Rachel Gurjar