Just like the last recipe we shared, this salad makes the most of what's available at the Farmer's markets right now. We're pretty set this time of year on including tomatoes and basil in every meal we eat (blink and they're gone), and if you are too, don't miss this GRAIN-y twist on a seasonal classic.
Purchase our GRAIN Farro for this recipe here.
Summer Eats: Farro Caprese Salad
1/2 cup GRAIN Farro, cooked according to directions
200 grams small bocconcini, cut into one inch cubes
1 pint sweet baby cherry tomatoes, stems removed
1/2 bunch basil, leaves sliced thinly (or if small enough eave them whole)
1/4 cup olive oil
1/4 cup balsamic vinegar
Maldon salt to taste
Combine the cooked GRAIN Farro, sliced bocconcini, cherry tomatoes and basil in a bowl. In a small bowl, whisk together the balsamic vinegar, olive oil, and salt to taste. Transfer the Farro salad mixture to a serving bowl and drizzle the dressing on the top. Garnish with more fresh basil, freshly ground black pepper and more Maldon salt to taste, and serve immediately.