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Farro Caprese Salad
Course: Salad
Cuisine: American
For the salad
  • 14 oz bag Italian pearled farro
  • 4 cups water
  • 2 tsp olive oil
  • kosher salt, to taste
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella, cubed
  • 1 handful fresh basil leaves, chiffonade
  • 2 handfuls fresh baby arugula
For the vinaigrette
  • 1.5 tbs balsamic vinegar
  • 1 tsp red wine vinegar
  • 2 tsp olive oil
  • kosher salt and pepper, to taste
To make the salad
  1. 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.

  2. Add the cherry tomatoes, mozzarella, basil, and arugula to the cooled farro. Toss everything together.

To make the vinaigrette
  1. Whisk together the balsamic vinegar, red wine vinegar, olive oil, and salt and pepper.  

  2. Pour the vinaigrette over the farro and toss to coat everything evenly.