Warm corn and wheat grain salad

Ingredients:

• 1 cup farro or pearl barley, soaked overnight
• 1.5 cups fresh corn (from 3 ears of corn)
• 3 tbsp. l. olive oil
• 1 cup small tomatoes (such as cherry, San Marzano), halved
• 3 feathers green onions, cut into rings
• 1/4 tsp salt, plus more as needed
• Freshly ground black pepper
• 1 bunch arugula, coarsely chopped
• 1 teaspoon grated lemon zest
• Juice of 1 lemon

Preparation:

1. Prepare the cereal: Cook the farro in a heavy-bottomed saucepan according to package directions. Drain and rinse under cold running water. Then pour into a salad bowl and toss with 2 tablespoons of olive oil.
2. Meanwhile, prepare the corn and vegetables: Heat a skillet over medium-high heat, add the remaining tablespoon of olive oil, and cook, stirring, for about 2 minutes.
   
   Add cherry tomatoes and green onions and sauté for 2 minutes. Season with salt and ground pepper to taste. Combine with farro.
3. Add arugula, lemon zest, and lemon juice to a salad bowl and toss to combine. Season with salt and pepper to taste.