Mozzarella, Tomato, and Farro Salad

Farro, a hearty grain, has a nutty flavor and is soft yet crunchy. Unlike rice and pasta products, it does not stick together when cooked.

Mozzarella, Tomato, and Farro Salad is delectable with its wonderful textures and flavors. This side dish is so light that after eating a bowl of this salad you are satisfied but not stuffed and uncomfortable. This salad is delicious on its own or as a side to grilled meat, fish or vegetables.

                                                           Mozzarella, Tomato,
                                                              and Farro Salad
                                                             Caprese di Farro
                                                                  adaped from
                                                                 Extra Virgin
                                                              Gabriele Corcos
                                                                  Debi Mazar

Ingredients
Kosher salt
1 pound farro
10 ounces cherry tomatoes, quartered
8 fresh basil leaves, torn by hand
1 (5-ouunce) fresh mozzarella cheese,
   cut into 1/2 inch chunks
2 ounces Kalamata olives
extra virgin olive oil, for serving
Freshly ground black pepper

Bring pot of salted water to a boil, toss in the farro, and cook for 20 minutes, until tender. Drain and rinse the farro with cold water.

Combine the farro, tomatoes, basil, mozzarella, and olives in a bowl. Drizzle with oil, then salt and pepper to taste.

Serve right away, or cover and refrigerate for the next day (this would be great for a picnic).

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