Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.
Notes
We used 3/4 lemon and 1/4 orange juice for our vinaigrette to soften the acidity a bit, but feel free to use lime and lemon, orange and lime... whatever suits!Add your favorite protein to this salad and make a full meal.
Keyword Arugula, class recipe, Corn, Grains, Tomatoes