You’ll Want to Try This Farro Salad
Last weekend, I had the best salad of my life. Honestly, I have not stopped thinking about it since. Naturally, I bugged our host for a recipe and didn’t stop until she wrote it down. I just didn’t want to get it wrong. Turns out, it’s nearly impossible to get wrong. Unless you’re like me and try to substitute barley for farro and overcook it until it’s mushy. Just a note: don’t do that.
I’m telling you, this salad will have you asking, “Farro, where have you been all my life?!” Ready for the recipe?
one bag farro
one tub cherry tomatoes, halved
one bunch of fresh basil, slivered
one tub or about 1/2 lb of fresh mozzarella, cubed
pine nuts, toasted in a pan (they burn like the dickens so watch out)
drizzle of olive oil and salt
Cook farro according to package suggestion. I found a 10 minute variety at Trader Joes. Drain and rinse under cold water. Toss together with tomatoes, basil, mozzarella and pine nuts. Add olive oil and salt to taste.
That’s it! So easy, right? I think this salad is versatile enough that you could tweak to your liking too—maybe a splash of balsamic vinegar or throw in some thinly sliced red onion. A little freshly squeezed lemon juice might be nice too.
ps. I’m naming this Block Island Farro Salad since it’s our BI host’s recipe. She was the best host ever! See pictures from the trip here.