Caprese Farro Lunch Bowls with Charred Corn & Heirloom Tomatoes

Named for the island of Capri, classic Caprese pairs tomatoes, mozzarella, and basil in simple summer harmony. These bowls nestle that trio into chewy farro with charred sweet corn and a balsamic drizzle for an easy Italian-inspired lunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 465 cal
• 18g protein
• 52g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 1 cup dry farro
• 3 fresh sweet corn ears
• 1.5 lb heirloom tomatoes
• 8 oz fresh mozzarella ciliegine
• 1 packed cup fresh basil leaves
• 4 cups baby arugula
• 1/4 cup extra-virgin olive oil
• 3 tbsp balsamic glaze
• 2 garlic cloves
• 1 lemon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Rinse the farro in a fine-mesh strainer under cold running water until the water runs clear. Bring a medium saucepan of well-salted water to a rolling boil over high heat, then stir in the farro, reduce to a steady simmer, and cook until the grains are tender with a pleasant chew, about 20 to 25 minutes.
2. 2While the farro cooks, shuck the corn and remove the silk. Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Place the ears directly in the dry pan and char, turning every 2 to 3 minutes, until kernels are blistered and fragrant with deep golden spots, 8 to 10 minutes total.
3. 3Transfer the charred corn to a cutting board and let cool just enough to handle. Stand each ear upright and slice the kernels off in long strips; set the kernels aside in a large mixing bowl.
4. 4Dice the heirloom tomatoes into generous bite-size chunks, discarding any tough cores. Add them to the bowl with the corn along with a generous pinch of salt so they begin to release their juices.
5. 5Drain the cooked farro thoroughly and spread it on a sheet pan for 3 minutes to steam-dry and cool slightly. Mince the garlic and zest the lemon, then juice the lemon.
6. 6In a small bowl whisk together the olive oil, lemon zest, lemon juice, minced garlic, remaining salt, black pepper, and red pepper flakes until emulsified. Taste and adjust seasoning so the dressing is bright and punchy.
7. 7Add the warm farro to the tomato-corn mixture. Pour the dressing over everything and toss gently but thoroughly so every grain is coated and the tomatoes start to soften into a light sauce.
8. 8Tear the mozzarella into halves or quarters and roughly chop or tear the basil. Fold the mozzarella, most of the basil, and the arugula into the farro mixture just until the greens wilt slightly from residual heat.
9. 9Divide the salad among four meal-prep containers or bowls. Drizzle each portion with balsamic glaze and scatter the remaining basil on top.
10. 10Serve immediately at room temperature or chill up to 4 hours; the flavors deepen as it sits, making it ideal for packed lunches. If packing, keep the balsamic drizzle separate until ready to eat so the arugula stays crisp.