Farro Caprese Salad
This farro caprese salad is fresh and summery. It's perfect for upcoming warmer weather.
Servings: 4
Calories: 542kcal
Ingredients
For the salad
- 14 oz bag Italian pearled farro
- 4 cups water
- 2 teaspoon olive oil
- kosher salt to taste
- 1 pint cherry tomatoes halved
- 8 oz fresh mozzarella cubed
- 1 handful fresh basil leaves sliced into ribbons
- 2 handfuls fresh baby arugula
For the vinaigrette
- 1.5 tablespoon balsamic vinegar
- 1 teaspoon red wine vinegar
- 2 teaspoon olive oil
- kosher salt and pepper to taste
Instructions
To make the salad
- Place the farro and water in a medium-sized sauce pan. Bring to a boil, then turn the heat down, cover, and simmer for 20 minutes. Drain the remaining water from the pot, add the olive oil and salt, and toss to combine. Allow the farro to cool to room temperature.
- Add the cherry tomatoes, mozzarella, basil, and arugula to the cooled farro. Toss everything together.
To make the vinaigrette
- Whisk together the balsamic vinegar, red wine vinegar, olive oil, and salt and pepper.
- Pour the vinaigrette over the farro and toss to coat everything evenly.
Nutrition
Serving: 1 | Calories: 542kcal | Carbohydrates: 76g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 469mg | Fiber: 13g | Sugar: 12g