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Caprese Farro Salad

Caprese Farro Salad

This recipe by Tracy Harris, author of the blog The Runner’s Palate, combines all the goodness of a traditional caprese salad fresh mozzarella, tomatoes, and basil with farro, a whole grain that looks similar to barley and has a plump, chewy texture and full-bodied, nutty flavor. Farro is rich in protein, fiber, and vitamins and can be substituted for any whole grain, such as brown rice, barley, or quinoa. While this dish makes for a hearty meal on its own, you can also serve it as a side.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 532
Ingredients Method

Ingredients
  

  • 10 ounces farro about 1½ cups
  • 4 cups water
  • 1 teaspoon salt
  • 8 ounces cherry tomatoes halved
  • 8 ounces fresh mozzarella cubed, or 8 ounces mini mozzarella balls
  • ½ cup fresh basil chiffonade (thin strips made by laying the leaves together, rolling like a
  • cigar and slicing crosswise)
  • ¼ cup extra-virgin olive oil
  • 2½ tablespoons balsamic vinegar
  • 1 teaspoon agave nectar or honey
  • Ground black pepper

Method
 

  1. Combine the farro with the water in a medium saucepan. Add the salt. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 30 minutes, or until the farro is tender. Drain well and place in a large bowl. Add the tomatoes, mozzarella, and basil. Toss to combine.
  2. In a small bowl, whisk together the oil, vinegar, agave nectar or honey, and pepper to taste. Drizzle over the farro mixture and toss to coat. Serve immediately or let cool and serve at room temperature.