Farro Caprese Salad
Farro Caprese Salad incorporates whole grains with an Italian classic pairing of juicy tomatoes and fresh buffalo mozzarella.
Servings: 8
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
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