How To Make Farro Caprese Salad
The traditionally light Italian caprese salad gets a more substantial makeover with this farro-filled version tossed in with a balsamic dressing.
Serves:
Ingredients
- 3cupswater
- 1cupwhole farro,rinsed
- ¼tspkosher salt
- 1cupbalsamic vinegar
- 2tbsphoney
- 1½cupsbaby tomatoes,(9 ounces), cut in half
- 8ozfresh mozzarella,ciliegine cherry size, drained
- 1½cupsbaby arugula
- 1tbspbasil,chopped, plus more for garnish
- extra virgin olive oil,for drizzling
- black pepper,for seasoning
Instructions
-
Add 3 cups of water, rinsed farro, and salt to a medium saucepan.
-
Bring to a boil, and then reduce to a simmer over medium-low heat. Cook for about 30 minutes until the farro is tender.
-
Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.
-
Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat.
-
Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled. Allow to cool slightly, it will thicken more.
-
In a large bowl, combine the cooled farro, cut tomatoes, mozzarella, arugula, and chopped basil.
-
Drizzle the salad with olive oil and the balsamic vinegar reduction. Season with salt and pepper to taste. Garnish with more basil leaves if desired.
-
Serve and enjoy!
Nutrition
- Calories: 228.55kcal
- Fat: 9.46g
- Saturated Fat: 4.18g
- Monounsaturated Fat: 3.83g
- Polyunsaturated Fat: 0.78g
- Carbohydrates: 26.42g
- Fiber: 2.62g
- Sugar: 11.13g
- Protein: 9.81g
- Cholesterol: 22.40mg
- Sodium: 250.36mg
- Calcium: 166.69mg
- Potassium: 179.53mg
- Iron: 1.47mg
- Vitamin A: 57.17µg
- Vitamin C: 1.55mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
