Farro Caprese Salad

5 from 2 votes

Farro Caprese Salad incorporates whole grains with an Italian classic pairing of juicy tomatoes and fresh buffalo mozzarella.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: Italian

Keyword: italian recipe, italian salad

Servings:

Author: Jessica Gavin

Ingredients

3 cups water
1 cup whole farro rinsed
¼ teaspoon kosher salt
1 cup balsamic vinegar
2 tablespoons honey
1 ½ cups baby tomatoes cut in half (9 ounces)
8 ounces fresh mozzarella ciliegine cherry size, drained
1 ½ cups baby arugula
1 tablespoon chopped basil plus more for garnish
Extra-virgin olive oil for drizzling
Black pepper for seasoning

Instructions

Add 3 cups water, rinsed farro, and salt to a medium saucepan.
Bring to a boil, and then reduce to a simmer over medium-low heat.
Cook until farro is tender, about 30 minutes.
Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.
Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat. Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled, about 15 to 18 minutes. Allow to cool slightly, it will thicken more.
In a large bowl combine the cooled farro, cut tomatoes, mozzarella, arugula, and chopped basil.
Drizzle the salad with olive oil and the balsamic vinegar reduction. Season with salt and pepper to taste. Garnish with more basil leaves if desired.

Nutrition

Calories: 200kcal

QR code

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