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Caprese Di Farro


Total Time:
35 min
Prep:15 min|Inactive Prep:--|Cook:20 min
Yield:4 servings

Make sure you only use superior grade mozzarella for this recipe. You are preparing a fresh salad, so stay away from the plastic-looking mozzarella cube they sell at your regular grocery, and find in your neighborhood an establishment that carries "the real deal".

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  • 1 pound farro
  • 10 ounces organic cherry tomatoes, sliced into quarters
  • 1 (5-ounce) ball fresh mozzarella, chopped
  • 1 handful fresh basil leaves, torn
  • 2 ounces pitted kalamata olives
  • Extra-virgin olive oil, for serving
  • Kosher salt and freshly ground black pepper



Step 1

Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside.

Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives.

Season with a good quality extra-virgin olive oil, salt, and pepper, to taste.

Serve right away or cover and refrigerate for tomorrow's picnic.

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