This creamy goat cheese farro salad is made with arugula, tomatoes, corn, and basil, making it the perfect summer salad. Serve as a side salad or enjoy as your main meal.
1/2cupcrumbled goat cheese
2tablespoonsfresh lemon juice
Kosher salt and black pepper,to taste
1cupfresh corn kernels
1cuphalved grape tomatoes
In a medium saucepan, combine farro and vegetable broth and bring to a boil. Cover with a lid and reduce the heat to low and simmer. Cook for 20 minutes or until the farro is tender. Drain the broth from the farro and return the farro to the pan.
Add the crumbled goat cheese to the pan and stir until farro is coated and creamy. Add in the olive oil and fresh lemon juice. Season with salt and black pepper, to taste.
Pour the farro into a large serving bowl. Add the arugula, corn, tomatoes, sliced green onions, and basil. Stir until arugula is well coated in the goat cheese and the salad is well mixed. Season with additional salt and pepper, if desired. Serve immediately or chill and serve.