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Summer Farro Salad with Cherry Tomatoes and Mozzarella
Prep Time
20 mins
Cook Time
13 mins
Total Time
33 mins

Bring this delicious Summer Farro Salad with Cherry Tomatoes and Mozzarella to a potluck this summer. It is easily transportable and delicious served cold or at room temperature.

Course: Salad, Side Dish
Cuisine: American
Keyword: cherry tomatoes, farro, mozzarella
Author: Rachel (littlechefbigappetite)
  • 1 cup dried farro
  • 1 pint cherry tomatoes, sliced in half
  • 1/8 cup red onion, minced
  • 1/8 cup kalamata olives, minced
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh basil, sliced into thin strips
  • 1/2 cup fresh mozzarella, cut into 1/2 inch cubes
  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and Pepper, to taste
  1. 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.
  2. 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.