Farro And Tomato Salad
This vibrant and refreshing farro salad is a celebration of fresh, summery flavors. Nutty farro is combined with juicy tomatoes, creamy mozzarella, and fragrant basil, all tossed in a tangy balsamic vinaigrette. An easy-to-make dish that is perfect for a light lunch or as a side for a picnic or BBQ. Enjoy the goodness of wholesome ingredients in every bite of this colorful salad.
— Constant Cookbook
Ingredients
- 3/4 cup farro
- 3 cups water
- 2 1/2 cups vegetable broth
- 2 large plum tomatoes, halved lengthwise, seeded and coarsely chopped
- 1/4 lb. fresh mozzarella balls, halved
- 2 tsp. balsamic vinegar
- 2 tsp. red wine vinegar
- 1 tsp. salt
- 1/8 tsp. freshly ground pepper
- 1 Tbs. olive oil
- 8 large fresh basil leaves, cut crosswise into thin strips
Instructions
- <b>Make the farro</b>
- Place the farro in a bowl with the water and let stand at room temperature for 2 hours.
- Drain the farro and place in a saucepan. Add the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Let stand, covered, for 10 minutes. Transfer to a bowl and let cool to room temperature.
- <b>Assemble the salad</b>
- Add the tomatoes and mozzarella to the farro. In a small bowl, whisk together the balsamic vinegar, red wine vinegar, salt and pepper. Whisk in the olive oil. Pour the dressing over the salad, add the basil and toss with a fork. Divide among shallow bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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