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6 people
This is a quick recipe (especially if you have some leftover farro in the fridge) for a delicious, refreshing farro salad. Perfect for a mid-summer dinner!
Ingredients
- 1 cup Bluebird Emmer Farro or Einkorn berries
- 3 cups water
- 1/2 teaspoon kosher or sea salt
- 1/4 cup basil chopped
- 2 tablespoons olive oil extra virgin
- 4 ounces mozzerella cheese chopped
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 cup onion or shallot chopped
- 2 medium tomatoes chopped
- fresh ground black pepper to taste
Methods
- Place the farro, water, and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes (30 minutes if you are using Einkorn). Drain excess water. Cool for about 10 to 15 minutes.
- While Farro is cooking chop the shallots, basil, and mozzarella.
- Place the cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well. Add chopped shallot, tomatoes, basil, mozzarella, salt and pepper and stir to combine all ingredients.
- Salad can be served at room temperature or chilled and serve cold.
