1-In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1 cup uncooked freekeh, reduce heat to a simmer, and cook uncovered for 8 to 10 minutes until the water is absorbed. Remove from heat, fluff with a fork, and set aside.

2-Cut the kernels from 3 large ears of sweet corn and slice 2 medium zucchinis lengthwise, then into half-moons about 1/4 inch thick.

3-Heat 1/2 to 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn kernels and roast for 4 to 5 minutes until the edges brown and kernels soften. Add the sliced zucchini and cook for 3 to 4 minutes until seared and browned. Remove from heat and let cool.

4-In a separate bowl, whisk together 2 tablespoons olive oil, 2 teaspoons balsamic vinegar, 2 cloves minced garlic, 1 tablespoon lemon zest, and 2 teaspoons lemon juice until well blended.

5-In a large bowl, combine the cooked freekeh, roasted corn and zucchini, 2 cups halved grape tomatoes, 1/2 cup finely diced red onion, 1/3 cup thinly sliced fresh basil, 8 ounces drained fresh mozzarella pearls, and the prepared dressing. Gently fold everything together to mix. Season with kosher salt and pepper to taste, and garnish with additional fresh basil if desired.