Caprese Di Farro

  • 450g farro
  • 280g organic cherry tomatoes, sliced into quarters
  • 1 ball fresh mozzarella, chopped
  • 1 handful fresh basil leaves, torn
  • 60g pitted kalamata olives
  • Extra-virgin olive oil, for serving
  • Salt and freshly ground black pepper
View metric measurements

Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside.

Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives.

Season with a good quality extra-virgin olive oil, salt, and pepper, to taste.

Serve right away or cover and refrigerate for tomorrow's picnic.

Rule the Kitchen with More Recipe Faves

Caprese Salad
Caprese Salad
Time
15
Serves
8-12
Difficulty
Easy
Italian Chopped Salad
Time
-
Serves
2
Difficulty
Easy
Minted-Rosa-Tomato-and-Courgette-Salad
Minted Rosa Tomato and Courgette Salad
Time
-
Serves
-
Difficulty
Easy
Herbed Toasted Pitta Salad
Herbed Toasted Pitta Salad
Time
15
Serves
8
Difficulty
Easy
Paula's Italian Pasta Salad
Paula's Italian Pasta Salad
Time
10
Serves
6
Difficulty
Easy
Tyler Florence's Fried Chicken
Tyler Florence's Fried Chicken
Time
40
Serves
4
Difficulty
Med