Caprese farro salad with traditional pesto
Featuring fresh summer tomatoes, soft mozzarella, chewy farro grains, and a homemade pesto sauce, this colourful Italian salad makes a light yet satisfying lunch.
Serves 4 Prep 10 mins, plus cooling Cook 50 mins
Ingredients
200g (7oz) uncooked farro
225g (8oz) mozzarella, diced
3 large tomatoes, cut into bite-sized pieces
For the dressing
45g (11⁄2oz) basil leaves, rinsed and dried, plus extra to garnish
2 tbsp pine nuts
1 garlic clove
2–3 tbsp extra virgin olive oil
salt and freshly ground black pepper
Method
1 Rinse the farro under cold running water and place in a large saucepan. Cover with about 600ml (1 pint) of water and bring to the boil. Then reduce the heat to a simmer and cook, stirring occasionally, for about 40 minutes or until softened. Remove from the heat, drain, and set aside to cool.
2 To make the pesto, place the basil leaves, pine nuts, garlic, and oil in a food processor and pulse until smooth. Season to taste, if needed.
3 Place the mozzarella and tomatoes in a large bowl. Add the pesto and cooled farro and stir to mix. Chill the salad in the fridge until ready to serve, garnished with a few basil leaves.
Nutrition per serving |
|
Energy |
459kcals/1894kJ |
Carbohydrate |
45g |
of which sugar |
4.5g |
Fat |
23g |
of which saturates |
9g |
Salt |
0.6g |
Fibre |
2g |
On the go
The bold layers of this salad mimic the stripes of the Italian flag. Use a clear glass jar to maximize the striped effect.
Caprese farro salad with traditional pesto