I just love this salad. The bold flavors of basil and balsamic vinegar contrast so well with zingy tomatoes and creamy mozzarella. Add chewy farro berries to the mix and you have a wholesome dish perfect for warm summer nights. It’s so easy to whip up, too, making it perfect for the impromptu picnic or barbecue. Substitute long grain brown rice or whole grain sorghum to make this dish gluten free. If farro is hard to come by, these flavors will pair well with any grain.
Farro Caprese Salad
- 2 cups Farro
- 1-3/4 tsp Salt, divided
- 6 cups Water
- 5 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Red Wine Vinegar
- 1/4 tsp ground Black Pepper
- 2 cups Cherry Tomatoes, halved
- 1/4 cups Shallots or Red Onion, finely chopped
- 1 clove Garlic, finely minced
- 1/3 cup Basil, chopped
- 1/3 cup Parsley, chopped
- 10 oz fresh Mozzarella, chopped into bite-sized pieces
Bring water and 1 tsp salt to a boil. Add farro to pot of boiling water and cook until tender, about 20-30 minutes. Drain and rinse in cold water.
Whisk together olive oil and vinegar. Combine with remaining ingredients and add farro. Serve immediately or refrigerate.