Farro Caprese Salad

Farro Caprese Salad      

A summery grain salad that’s perfect for work lunches and picnics.

§  Prep Time: 10 minutes

§  Cook Time: 15 minutes

§  Total Time: 25 minutes

§  Yield: 4-6 servings

Ingredients

§  2 cups farro

§  4 cups water

§  12 ounces cherry tomatoes, quartered

§  10 ounces small fresh mozzarella balls, quartered

§  1 clove garlic

§  1 cup basil leaves, packed

§  1/4 cup olive oil

§  2 tablespoons grated parmesan cheese

§  1 1/2 tablespoons champagne vinegar

§  Pinch of red pepper flakes

§  Salt, to taste

§  1/4 cup pine nuts, toasted

Instructions

1.       In a medium pot, combine the farro and the water with a large pinch of salt. Bring to a boil and then lower heat and simmer, covered, for 13-15 minutes or until the water has evaporated and the farro is tender. Remove from heat and let rest, covered, for 5 minutes.

2.       In a large bowl, toss together the cooked farro with the cherry tomatoes and mozzarella.

3.       To make the dressing, in the bowl of a food processor, combine the garlic and basil. Pulse until minced, scraping the sides of the bowl as needed. Add in the olive oil, parmesan cheese, champagne vinegar, and red pepper flakes. Pulse again until combined and smooth. Season to taste with salt.

4.       Toss the dressing with the farro salad. Serve topped with toasted pine nuts.

Source  https://ohmyveggies.com

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