Caprese Farro Salad
Hearty farro, fresh mozzarella, cherry tomatoes, basil, and arugula come together with the best balsamic vinaigrette in this super-easy Caprese farro salad!
Servings: 6
Ingredients
For the vinaigrette
- 1/2 cup (120ml) balsamic vinegar
- 1 large shallot minced
- 1 tablespoon (22g) honey plus more to taste
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup (120ml) extra virgin olive oil
- salt and pepper to taste
For the salad
- 1 1/2 cups (300g) uncooked pearled farro
- 2 cups (50g) arugula
- 1/2 pound (226g) mozzarella balls halved if larger balls
- 1 pound (454g) cherry tomatoes halved
- salt and pepper to taste
- 1/2 packed cup basil leaves
Instructions
For the vinaigrette
- Whisk all of the ingredients together and season with salt and pepper to taste. Set aside.
For the salad
- Bring a large pot of salted water to boil and add the farro. Reduce the heat to a simmer and cook until tender (30-40 minutes). Drain the cooked farro and rinse under cold water to cool it off. Let the farro drain to remove excess water.
- Add the farro, cherry tomatoes, mozzarella balls, and arugula to a large bowl and drizzle over 1/3 of the vinaigrette to start. Taste test and if needed, add more of the vinaigrette. Season well with salt and pepper and mix in the basil leaves. Enjoy!
Notes
- Farro cook time. Cook the farro until it is tender while still having a bit of a bite and texture. For pearl farro, the cook time should be anywhere from 30-40 minutes.
- Tomatoes. Use the freshest, ripest tomatoes you can find.
- Balsamic glaze. A store bought or this recipe for balsamic glaze looks great drizzled over the finished salad.
- Leftovers. Caprese farro salad can be refrigerated for up to 5 days.
Nutrition
Calories: 286kcal | Carbohydrates: 39g | Protein: 8.7g | Fat: 9.9g | Saturated Fat: 1.4g | Sodium: 24mg | Fiber: 7.7g | Sugar: 1.2g | Calcium: 77mg | Iron: 2mg
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