When summer hits, I hate using my oven. It is already too dang hot, so why add another ten degrees to my kitchen? That is why I LOVE making salads during the summer. You may remember how much I love farro – I have two other farro recipes on my site that you can find here and here. This Farro Salad with Cherry Tomatoes and Mozzarella is my current obsession.
The thing I love most about grain salads is that you can make a large batch and eat it throughout the week. Unlike lettuce salads, they do not get soggy – in fact I think the flavor gets better after sitting for a couple of hours.
This salad is packed with summer flavors like juicy cherry tomatoes and fresh basil.
I’ve doubled the recipe for a large potluck at work and it was a big hit! This farro salad is great for potlucks because it is easily transportable and can be served either cold or at room temperature – no heating required.
If you do not have farro on hand, I think this would be delicious with wheat berries or barley. If you try a different grain, let me know how it turns out!
- 1 cup dried farro
- 1 pint cherry tomatoes, sliced in half
- ⅛ cup red onion, minced
- ⅛ cup kalamata olives, minced
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons fresh basil, sliced into thin strips
- ½ cup fresh mozzarella, cut into ½ inch cubes
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and Pepper, to taste
- Bring a medium sized pot of water to a boil. Add the farro and a pinch of salt. Cook for 13 minutes. Drain. Spread the farro on a large plate and allow to cool.
- Once the farro has cooled completely, combine all of the salad ingredients in a large bowl. In a separate small bowl, combine the dressing ingredients. Toss half of the dressing with the salad. Add salt and pepper to taste. Add additional dressing as desired. You can serve the salad right away or refrigerate and serve the next day.