Italian Burst Tomato & Fresh Corn Farro Bowls

Farro has anchored Italian tables for centuries with its hearty, nutty bite. Burst cherry tomatoes and fresh sweet corn mingle with mozzarella pearls and basil over the pearled grains for a vibrant vegetarian lunch bowl.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 16g protein
• 52g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 1½ cups pearled farro
• 2 pints heirloom cherry tomatoes
• 2 cups fresh sweet corn kernels
• 8 oz fresh mozzarella pearls
• 1 cup fresh basil leaves, torn
• 3 garlic cloves, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes
• 2 cups baby arugula

Instructions

1. 1Bring a medium pot of salted water to a boil. Add the farro and cook until tender with a pleasant chew, about 20 to 25 minutes; drain well and spread on a sheet pan to cool slightly.
2. 2While the farro cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
3. 3Add the cherry tomatoes and cook undisturbed for 2 minutes, then shake the pan and continue until skins blister and some tomatoes burst, 5 to 7 minutes total.
4. 4Stir in the sliced garlic and red pepper flakes; cook 30 seconds until fragrant. Add the fresh corn kernels and cook another 2 to 3 minutes until the corn brightens and softens slightly.
5. 5Season the tomato-corn mixture with salt and black pepper, then remove from heat and drizzle with the remaining olive oil and balsamic vinegar.
6. 6In a large bowl, combine the warm farro with the blistered tomato-corn mixture and toss gently so the farro absorbs the juices.
7. 7Fold in the mozzarella pearls, torn basil, and baby arugula just before serving so the greens stay vibrant.
8. 8Divide among four bowls or meal-prep containers. The salad tastes even better after 30 minutes as the farro soaks up the dressing; keep chilled up to 3 days.