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
Units
Scale
- 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