To cook farro, bring a large pot of salted water to a boil. Add farro and reduce to a simmer. Cook until farro is tender to the bite but still chewy (about 20 minutes). Once finished, drain and rinse under cold water.
To roast sweet potatoes, line a baking sheet with parchment paper. Place sweet potato on pan and drizzle with olive oil and season with salt and pepper to taste. Roast for 20-30 minutes until softened. Allow to cool.
While farro and sweet potatoes are cooking, prepare tomatoes by cutting them in half and cutting the corn kernels off each ear.
In a mason jar, combine dressing ingredients and shake until combined.
Add salad greens to a large bowl. Top with all ingredients. Drizzle on dressing and toss to combine. Garnish with basil.
Sautee cherry tomatoes and corn with shallots, olive oil, and pepper for a richer taste.