Yield: Serves 4
Prep Time: 10 mins
Cook Time: 30 mins
If you have never tried farro before, this salad is a great way to begin. The nutty, chewy texture of farro grains lends itself well to salads, and it can be mixed with many other ingredients to create a multitude of flavor options. In this recipe, I simply mixed cooked, cooled farro with sweet cherry tomatoes, chunks of tender fresh mozzarella and chopped fresh basil. Lightly dressed with a wine vinegar dressing, it can be served on a bed of salad greens as shown in the photo, or simply served on it’s own. I find farro salads also hold up really well when packed for picnics or when a potluck dish is needed. I often keep some cooked farro in my refrigerator to add to soups or to be used in making a quick salad. If you want to cut down the time it takes to cook your farro, cover it in water overnight and store it in the refrigerator. Drain the water off the next day, cover with fresh water and cook until tender.
Cook the farro in water until tender, about 30 minutes, then drain and rinse.
Cut the bocconcini into pieces the same size as the tomatoes, and mix the tomatoes, cheese, basil, and farro.
Add the olive oil, vinegar, salt and pepper and toss.
Divide the salad greens onto four separate plates and top with the farro salad.
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