Summer Grain Salad

Cook Farro: Add 4 cups water to a medium saucepan; bring to a boil. Rinse ½ cup uncooked farro. Add farro to water. Return to boil then reduce to a simmer for 25-30 minutes. Drain off excess water.

Make Basil Vinaigrette: In a small blender or food processor, add 1 cup fresh basil leaves, ¼ cup + 2 tablespoons extra light olive oil, 2 teaspoons rice vinegar, 1 teaspoon garlic, 1 teaspoon fresh lemon juice, 1 teaspoon shallot, ⅛ teaspoon lemon zest, ⅛ teaspoon kosher salt, and ⅛ teaspoon kosher salt. Blend until consistency is smooth. Taste and add additional salt as needed for flavor or add additional olive oil to thin.

Grill Veggies: Drizzle zucchini and corn with 1-2 tablespoons extra virgin olive oil and rub all over to coat. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Ensure grill grates are clean and set grill to medium-high heat. Grill corn and zucchini over direct heat until charred a bit. Zucchini: 3-5 minutes, flipping halfway. Corn: 8-12 minutes, rotating occasionally. Transfer to cutting board. Dice zucchini into bite-sized pieces. Cut kernels away from the cob.

Make Salad: In a large bowl, add cooked and drained farro, 2 cups cherry tomatoes, 1 cup fresh arugula, zucchini, corn and ½ cup feta cheese. Add in basil viniagrette and toss to combine. Serve and enjoy!