Preparation

• Cook the farro according to package directions in water well seasoned with kosher salt. When there’s about 3 minutes left of cooking time, add the corn. Drain and spread out on a large rimmed baking sheet to cool.
• In a large bowl, whisk together the vinegar, oil, mustard, and a generous pinch each of salt and freshly ground black pepper. Toss the peaches with the vinaigrette. Add the cooled farro mixture, and the feta and the basil. Toss gently. Season to taste with salt and pepper, and serve, topped with more basil, if you like.