Grilled Corn & Heirloom Tomato Salad

w/ Farro + Shallot Lime Vinaigrette


  • 2 cups farro, cooked according to package directions
  • 2 ears grilled corn, kernels removed
  • 1-cup heirloom cherry tomatoes, quartered
  • 1 cup garbanzo beans, drained, rinsed (and roasted, optional)
  • 1 avocado, diced
  • ¼ cup fresh basil, roughly chopped
  • ¼ cup of plant-based feta cheese (I used Violife’s Just Like Feta)

For the Shallot Lime Vinaigrette:

  • 1/3-cup extra virgin olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons champagne vinegar
  • 1 tablespoon fresh lime juice + zest of 1 lime
  • 1-teaspoon honey or agave
  • 1 pinch of crushed red pepper flakes (optional)
  • Sea salt and black pepper, to taste


  1. To make the vinaigrette: heat olive oil in small pan over medium heat. Add the shallots and garlic, cook until soft and fragrant, 2-3 minutes. Remove from heat and let cool. Then add the remaining vinaigrette ingredients and stir to combine.
  2. In large bowl, combine all of the salad ingredients; except avocado, basil and feta.
  3. Pour the vinaigrette over the salad and toss to combine. Add remaining salad ingredients and serve immediately.

Enjoy! xo