Farro Caprese Salad

Makes 5 servings

• 2 cups cooked farro, cooled (see Chef’s Note)
• 1 cup diced mozzarella cheese
• 1 cup grape tomatoes, halved
• ½ cup yellow pear tomatoes, halved
• ½ cup coarsely chopped fresh basil
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt

1. In a medium bowl, combine the farro, cheese, grape tomatoes, yellow pear tomatoes, and basil. Add the oil, vinegar, and salt, and mix to combine.

2. Cover and refrigerate until ready to serve.

Chef’s Note

Farro is a whole grain that is rich in protein and fiber. It has a slightly chewy bite and a nutty whole-grain flavor.

Cooking Farro

To cook farro: Place 1 cup farro in a pot and add ½ teaspoon salt and 2 cups water. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 20 to 25 minutes, or until the farro has absorbed all the liquid. 1 cup dry farro = 2 cups cooked