Farro and Corn Salad

Directions

1. 1
   Cook the farro as the label directs.
2. 2
   Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
3. 3
   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
4. 4
   Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes.
5. 5
   Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes.
6. 6
   Add 1/4 teaspoon salt, and pepper to taste.
7. 7
   Stir the corn mixture into the farro.
8. 8
   Add the arugula, lemon zest and lemon juice and toss.
9. 9
   Season with salt and pepper.
10. 10
    Photograph by Kana Okada