With juicy sweet tomatoes, creamy mozzarella, and hearty farro tossed with a light white balsamic vinaigrette, this Caprese Farro Salad is one of my very favorite grain salads. It’s super simple to make and great for preparing ahead of time. If you have tomatoes coming out of your ears (lucky you!), put this one on your list!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Caprese Farro Salad
- Ingredients
- How to Make It
- Tip for Success
- More Caprese Recipes
The Story Behind the Recipe
We moved houses this past spring, and I said goodbye to my vegetable garden, one we had lovingly built for 13 years. That garden produced thousands of perfectly ripe, unbelievably flavorful tomatoes. It was glorious!
While we’ve moved to a much larger yard (with a small pool even! a rarity here in the Seattle area), I was way too overwhelmed during peak planting time to even consider a garden. So, no homegrown tomatoes for me. Maybe next year.
BUT – I can stop by my local farmer’s market – I can whip up a bowl of this Caprese Farro Salad – and I can enjoy biting into perfectly sweet homegrown cherry tomatoes – and I dream about building another garden. Maybe by next year, I can make this grain salad with my own homegrown tomatoes. Everything about this new house is a project, but, dare to dream.
Why You’ll Love Caprese Farro Salad
But enough about me. You’re probably wondering – why would I want to make this Caprese Farro Salad? Well, I’m happy to tell you!
- Well, because it’s delicious – I’m sure you already know how delicious that caprese combo is – sweet tomatoes, savory mozzarella, pungent basil, a sprinkle of sea salt. Well, this takes caprese and makes it into a quick and easy grain salad. It’s a great side, it’s an amazing meal, it’s a keeper.
- Perfect for potlucks and parties – It’s a great portable salad that’s hearty and on the healthier side. Total crowd-pleaser, too.
- Great for meal-prep – Whip up a batch over the weekend for easy lunches and dinner side options for the next few days.
Ingredients
- Olive oil – Use extra-virgin for best taste.
- White balsamic vinegar – For a touch of tangy flavor.
- Shallot – Adds loads of flavor and a few specs of purple. So pretty!
- Salt & pepper – Enhances the flavors.
- Farro – You’ll want 2 cups cooked farro, which takes about 3/4 cups of dry. I use pearled farro so that it cooks quickly but any farro will do – you’ll just want to account for cooking time when planning to make this farro salad.
- Cherry tomatoes – You’ll want about 2 cups, or 12 ounces. I like to cut them in half so that they’re easier to eat.
- Mozzarella balls – Go with bocconcini or ciliegine mozzarella balls, which are bite-sized perfection. if you can only find larger pieces of mozzarella, don’t fret. You can just cut or tear it into bite-size pieces. Either way, you’ll want 8 ounces of cheese.
- Fresh basil – You’ll want a big pile that amounts to about 1/4 cup. Lay them flat together, roll them up, and cut them into thin strips. Save a few more for garnish if you like.
How to Make It
- First, you’ll want to cook your farro. Let it cool, then continue on with the recipe.
- I like to make the vinaigrette right in the salad bowl. Just whisk together the olive oil, white balsamic vinegar, shallot, salt and pepper in the bottom of the bowl.
- Add the cooked farro, cherry tomatoes, mozzarella, and basil.
- Toss to combine.
- Serve at once or refrigerate for up to 3 days before serving.
Tip for Success
- You can make this with any type of farro, but keep in mind cooking times can vary. Pearled farro takes about 20 minutes to cook. Semi-pearled 30. Whole farro more like 40, and you’ll want to soak it first. I tend to use pearled.
I’ve gone one and on about how delicious this farro salad is, but I’m totally crushing on the vibrant colors, too. Bright red, a touch of purple from the shallots, vibrant green. It would be so beautiful with sungolds thrown in too for some yellow.
I hope this Farro Caprese Salad helps you hold on to summer just a little bit longer! I’m excited for cozy, but not ready to let go of the sun, so I’m right there with you.
More Caprese Recipes
Caprese Farro Salad
Ingredients
- 2 cups cooked farro (from 3/4 cup dry farro)
- 1/4 cup extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1/4 cup diced shallot (from 1/2 medium shallot)
- 1/2 teaspoon kosher salt (+ more to taste)
- 1/8 teaspoon freshly ground black pepper (+ more to taste)
- 2 cups halved cherry tomatoes (12 ounces)
- 8 ounces bocconcini or ciliegine mozzarella balls (drained; can sub fresh mozzarella into bite-size pieces)
- 1/4 cup packed fresh basil leaves (cut into thin strips)
Instructions
- Prep the farro according to package instructions. Drain any remaining liquid and spread the farro on a large baking sheet to cool. Once the farro is at room temp, you can proceed.
- In a large bowl, whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add cooked farro, cherry tomatoes, mozzarella, and basil. Toss well to combine.
- Taste and add more salt and pepper if desired. Serve or refrigerate in an airtight container for up to 3 days before serving.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
