Caprese Farro Salad with Balsamic Drizzle

• 1 cup farro
• 2 cups water
• 1 pint cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, torn
• 1/4 cup red onion, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Rinse the farro under cold water. In a medium pot, combine farro and water. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until tender.
2. 2 While the farro cooks, in a large bowl, combine cherry tomatoes, mozzarella, basil, and red onion.
3. 3 In a small bowl, whisk together olive oil, balsamic vinegar, and honey to make the drizzle.
4. 4 Once the farro is cooked, drain and let it cool slightly. Add it to the bowl with the other ingredients.
5. 5 Season with salt and pepper to taste, then toss gently to combine.
6. 6 Serve the salad drizzled with the balsamic mixture.

Equipment

• Medium pot
• Large bowl
• Whisk

Variations

• Add avocado slices for extra creaminess.
• Toss in some arugula for a peppery kick.

Substitutions

• Use quinoa instead of farro for a quicker cooking time.
• Substitute feta cheese for mozzarella for a tangy twist.

Pairings

• Grilled vegetables
• Italian white wine

Nutrition

Tips

• For a gluten-free option, ensure your farro is labeled gluten-free.
• Letting the salad sit for 30 minutes after tossing helps the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired.

Freezing: This salad does not freeze well due to the fresh mozzarella and cherry tomatoes.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve with crusty bread for a delightful Italian experience.

FAQ