Recipe developed for Bluebird Grain Farms by Acacia Larson.
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!
To Cook the Farro: (Makes 2 cups cooked farro)
1 Cup Bluebird Grain Farms Organic Whole Grain Emmer Farro
3 Cups water
½ Teaspoon kosher or sea salt
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. Drain excess water.
2 Cups cooked farro
¼ Cup basil, chopped
2 Tablespoons extra virgin olive oil
4 Ounces mozzarella cheese, chopped
1 Tablespoon balsamic vinegar
½ Teaspoon sea salt
¼ Cup chopped onion or shallot
Fresh ground pepper to taste
2 Medium tomatoes, chopped
Place the warm 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. Flavors are best when served warm or at room temperature, but can also be chilled to serve cold.