This salad, tinged with yellow and pink, is beautiful on a buffet table. The garnish also adds a colorful presentation. It's what I like to call "happiness in a bowl," and I just love all of the ingredients.

Farro is an ancient strain of wheat that looks like a plump barley kernel. But don't get it confused with spelt. Spelt sometimes is called farro but tastes different and takes much longer to cook.

I like to use whole grain farro; pearlized farro has the hull removed and cooks in less than half the time. If you are in a hurry you can also use Trader Joe's 10-minute farro. It won't be quite as flavorful, and the texture will be softer, but it is less complicated and quicker to cook.

I like the fact the farro is higher in protein than pasta or rice, so there's less concern about calories. Farro, with its rich, nutty flavor, is recommended as the grain to use for diabetics. It's great in salads as well as in stews and soups, or as a substitute in rice dishes like risotto.

Farro, pronounced "farr-oh," can be found in natural food stores, gourmet food stores and even many supermarkets. I love its nutty flavor and texture. Farro must be soaked before cooking and will have a distinctive al dente crunchiness.

Then there's corn, which is coming into season, and this salad shows off its sweet juicy flavor and texture. I like to shuck just-picked corn and put it right in the salad for a garden-to-table flavor. If the corn is a bit older, drop it in boiling water for a minute and then cool it before adding it to the salad.

You can serve this by itself, on a pretty bed of colorful lettuce or on a buffet table along with other cold salads. You might want to save a little bit for yourself for the next day. To drink? A full-bodied sauvignon blanc is a pleasant accompaniment with this salad. If you are serving it as a main course, pinot noir also performs nicely.

Farro Salad with Slow-Roasted Salmon and Corn

Serves 4 to 6

For the salad:

1 cup whole wheat farro

1 pound salmon fillet

Sprinkle of fresh lemon juice

1 cup fresh corn kernels, (about 2 medium ears)

2 tablespoons finely chopped chives

3 tablespoons finely chopped dill weed

For the dressing:

3 tablespoons fresh lemon juice

6 tablespoons olive oil

1 garlic clove, minced

1 teaspoon Dijon mustard

1/2 teaspoon salt

Pinch white pepper

To garnish:

5 or 6 yellow and red cherry tomatoes, halved

Fresh dill sprigs and chives

1. Cook the farro as directed on the bag. For whole wheat farro, soak the farro in a big bowl of cool water for at least 8 and up to 14 hours. Drain in a fine-mesh sieve or small-holed colander set in a sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain again in that sieve or colander and then run under cool water to stop the cooking. Drain thoroughly and place in a serving bowl. Cool to room temperature.

2. Preheat oven to 275 F. Place the salmon on a lined baking sheet, and sprinkle lemon juice on top. Slow roast the salmon for about 22 minutes, depending upon how thick it is. Check to see the interior is just cooked through. Cool and remove the skin (if any) and brown part of the flesh and break it into 1 1/2-inch pieces. Refrigerate.

3. To make the dressing: In a small mixing bowl combine the lemon juice and mustard. Slowly whisk in the oil until it is emulsified. Add the salt and pepper, and taste for seasoning.

4. Combine the corn, herbs, cooled farro and 3/4 of the dressing in a serving bowl, and toss to combine. Taste for seasoning.

5. Just before serving, add the salmon and toss, making sure not to break up the salmon pieces. Taste for seasoning, and garnish with cherry tomato halves, dill sprigs and chives. Serve the remaining dressing on the side.

Advance preparation: This gets better if it sits for a day, so you may prepare it one day ahead and refrigerate until serving. Adjust the seasoning just before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)