Blistered Heirloom Tomato Caprese Farro Lunch Bowls

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 1/2 cups pearled farro
• 1 1/2 lb heirloom tomatoes
• 8 oz fresh mozzarella pearls
• 2 cups fresh sweet corn kernels
• 1 cup packed fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 2 garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups baby arugula
• 1/4 cup toasted pine nuts

Instructions

1. 1Rinse the farro under cold water until the water runs clearer. Bring a medium saucepan of salted water to a rolling boil over high heat, add the farro, and cook until tender with a pleasant chew, about 20 to 25 minutes.
2. 2Drain the farro well, spread it on a sheet pan, and drizzle with a little olive oil so the grains stay separate while they cool to room temperature.
3. 3Meanwhile, heat a large cast-iron skillet over medium-high until very hot. Add a thin film of olive oil, then tumble in the corn kernels in a single layer. Let them sit undisturbed for 2 minutes so they develop deep char marks before stirring.
4. 4Continue cooking the corn, stirring only occasionally, until many kernels are blistered and fragrant, about 5 to 6 minutes total. Season lightly with salt and pepper, then transfer to a bowl.
5. 5Wipe the skillet if needed, return it to medium-high heat, and add the remaining olive oil. Add the halved or chunked heirloom tomatoes cut-side down and cook without moving until the cut surfaces are deeply blistered and juices begin to caramelize, 3 to 4 minutes.
6. 6Add the smashed garlic cloves to the tomatoes for the last minute so they soften and perfume the oil. Remove the skillet from heat and season the tomatoes with salt and pepper.
7. 7In four meal-prep containers or bowls, divide the cooled farro as the base. Top each with baby arugula, a scoop of the blistered tomatoes and their juices, and a generous portion of the charred corn.
8. 8Scatter mozzarella pearls and torn basil leaves over each bowl. Finish with a drizzle of balsamic glaze, a sprinkle of toasted pine nuts, and an extra crack of black pepper.
9. 9Serve immediately at room temperature or chill the assembled bowls for up to 3 days. If packing cold, keep the arugula and glaze separate until just before eating so everything stays crisp and bright.