Caprese Farro Salad
Creamy mozzarella and juicy tomatoes team up with hearty, chewy farro, all tossed with a light white balsamic and shallot vinaigrette. This crowd-pleaser is great for potlucks, or just make it ahead of time and keep it in the fridge for a fresh and hearty meal.
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.
Notes
Recipe time include cooking and cooling farro
Nutrition Facts
Serving: 1cup, Calories: 257kcal, Carbohydrates: 19g, Protein: 9g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 14mg, Sodium: 230mg, Potassium: 196mg, Fiber: 3g, Sugar: 3g, Vitamin A: 300IU, Vitamin C: 12mg, Calcium: 153mg, Iron: 1mg