Farro in a caprese. Instead of just tomatoes, mozzarella, and basil on a plate, you cook farro in a 1:2 ratio with water until chewy, then toss it warm with halved grape tomatoes, fresh mozzarella torn into bite-sized pieces, and basil cut into ribbons. The farro absorbs the dressing while it is still hot.
The dressing is olive oil, balsamic vinegar, minced garlic, salt, and pepper whisked together. Simple. The warm farro drinks it up and each grain is coated. The tomatoes burst slightly from the heat. The mozzarella softens at the edges. A keeper for the recipe box — and one of the better things to bring to a summer lunch.
Tips for Making Caprese di Farro
Cook the farro until chewy, not soft
Farro should have some bite. Simmer for 25-30 minutes in a covered pot. Test a grain. If it is mushy, it has gone too far. 
Drain any excess water after cooking. Wet farro dilutes the dressing.
Toss while the farro is warm
Warm farro absorbs the vinaigrette much better than cold. Add the dressing immediately after draining.
Add the tomatoes, mozzarella, and basil after the dressing is incorporated. Toss gently so the cheese does not break apart.
California Love – Caprese di Farro
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore, Vegetarian
Description
Bursting with summer flavor, this vibrant salad is high in protein and perfect for a light lunch or side dish. Simple ingredients come together for a taste of Italy.
Ingredients
- 1.5 cups (355 ml) farro, cooked
- 1 pkg grape tomatoes, washed and halved lengthwise
- 2 oz (57 g) fresh mozzarella, bite-size pieces
- 12 fresh basil leaves, chiffonade
- 3 tbsp olive oil, good quality
- 1 tbsp balsamic vinegar
- 1 large clove garlic, minced
- 1 tsp salt
- fresh ground black pepper
Instructions
- Cook farro in a 1:2 farro-to-water ratio according to package directions. Bring to a boil, then cover and simmer for 25-30 minutes over low heat in a 2-quart saucepan.
- Whisk together olive oil, vinegar, garlic, salt, and pepper.
- Combine cooked farro, tomatoes, mozzarella, basil, and dressing.
- Taste and season as needed.
Notes
- For a richer flavor, use aged balsamic vinegar.
- If you don’t have fresh basil, 1 teaspoon of dried basil can be substituted (reduce the amount slightly).
- Leftovers can be stored in the refrigerator for up to 3 days; the farro will absorb more of the dressing over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
What is farro?
An ancient grain related to wheat. It has a nutty, chewy texture similar to barley. Available in most grocery stores in the grain or health food aisle. Pearled farro cooks faster than whole farro.
Can I serve this cold?
Yes. It works well at room temperature or chilled. The farro firms up slightly when cold but the flavours stay. It makes a good make-ahead salad for lunches or potlucks.
Can I use a different grain?
Barley, wheat berries, or quinoa all work. The cooking times differ. You need a grain that holds its shape and has enough texture to stand up to the dressing and toppings.
I share the love for Farro and use it a lot!