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!
Recipe Yields- 6 Servings
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
Cook the Farro: (Makes 2 cups cooked farro) 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.
To Finish: 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.