Italian Heirloom Tomato Farro Bowls with Fresh Mozzarella & Basil Corn

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.5 cups pearled farro
• 4 cups water or vegetable broth
• 1.5 lb heirloom tomatoes
• 2 cups fresh sweet corn kernels
• 8 oz fresh mozzarella balls
• 1 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 garlic clove
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 4 cups baby arugula
• 1/4 cup pine nuts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Rinse the farro under cold water. Bring water or broth to a boil in a medium saucepan, add farro and salt, then reduce to a simmer. Cover and cook 20 to 25 minutes until tender with a pleasant chew. Drain any excess liquid and fluff.
2. 2While farro cooks, heat a large cast-iron skillet over medium-high heat. Add corn kernels and cook 4 to 5 minutes, stirring once or twice, until lightly charred and fragrant. Transfer to a bowl.
3. 3In a small jar combine olive oil, balsamic vinegar, minced garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes. Shake vigorously until emulsified.
4. 4Dice the heirloom tomatoes into generous chunks and place in a large mixing bowl. Tear the mozzarella into bite-size pieces and add to the tomatoes along with the charred corn.
5. 5Pour half the dressing over the tomato-corn mixture and toss gently. Let sit 5 minutes so the tomatoes release their juices into the dressing.
6. 6Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes until golden and aromatic, shaking the pan often.
7. 7Divide the warm farro among four bowls or meal-prep containers. Top each with baby arugula, then spoon the dressed tomato-corn-mozzarella mixture over the greens.
8. 8Drizzle remaining dressing, scatter torn basil and toasted pine nuts, and finish with a final grind of black pepper. Serve at room temperature or chilled for work-friendly lunches.