This summery farro and grilled chicken salad is a great make-ahead dish for summer. Cook the farro a couple of days ahead and then toss with the chicken and tomatoes as they come off the grill.
Heat a gas grill to medium high or prepare a medium charcoal fire.
Fill a large pot halfway with water (about 3 qt.) and bring to a boil. Stir in 2 tsp. salt and the farro and reduce to a steady simmer. Cook according to package directions, until al dente. Rinse in a colander under cold running water for 15 seconds to rid the grains of some of their surface starch. Then drain well and transfer to a large bowl.
Meanwhile, mix 2 Tbs. olive oil with the mustard, rosemary, 1 tsp. salt, and ½ tsp. pepper. Thread the tomatoes on 2 or 3 metal skewers and drizzle the tomatoes and corn with 1 Tbs. olive oil and sprinkle with ½ tsp. each salt and pepper.
Set the chicken, tomatoes, and corn on the grill. Cook the tomatoes and corn, flipping every couple of minutes until they are evenly browned and the tomatoes start to blister and deflate, about 5 minutes. Grill the chicken, undisturbed, until it browns around the edges and easily releases when you lift an edge, about 3 minutes. Flip and coat with the mustard mixture. Cook until the chicken is firm to the touch and completely cooked through (make a nick into a thicker breast), 6 to 8 minutes total. Transfer the chicken and vegetables to a large cutting board.
Once the corn is cool enough to handle, slice the kernels into the bowl with the farro. Add the tomatoes and Parmesan. In a small bowl, mix the remaining 5 Tbs. olive oil with the basil and vinegar. Add to the farro and toss well.
To assemble, transfer the farro to a large platter. Thinly slice the grilled chicken, lay atop the farro, sprinkle with the basil leaves, if you like, and serve.
Serving Size 6-8 Servings