Farro and Grilled Corn Summer Salad

Cook the farro according to package directions. Transfer the farro to a large bowl to cool and dry off, fluffing with fork occasionally.

Brush the corn with 1 tablespoon of the olive oil, and then grill or sear in a pan until cooked through and slightly charred. Slice the kernels off with a knife, and then add to the farro with the celery and celery leaves. Toss everything together and add the remaining 1 tablespoon olive oil, lemon juice, and zest. Add salt and pepper to taste.