What do you do when Vermont corn and Pennsylvania peaches are in season at the same time? You make a salad, of course!

This recipe perfectly embodies that mid-August feeling when you’re looking forward to fall but not quite ready to give up on summer. The grilled sweet corn and farro add just the right amount of coziness to your meal, while the tangy peach and fresh avocado evoke warm, sunny days. So fire up your grill and get cookin’!

The Recipe

Serves: 4-6

DIETARY: Vegan

TOTAL TIME: 60 minutes

WHAT YOU’LL NEED

For the salad:

• 1 cup farro
• 2 peaches, segmented 
• 2 ears of corn
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 3 cups baby kale

For the dressing:

• 6 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 tablespoon cane sugar or agave nectar
• 1 tablespoon fresh tarragon, minced
• ¼ teaspoon sea salt

INSTRUCTIONS

1. In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
2. Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
3. Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
4. Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
5. Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.