Caprese Di Farro



  • 450g farro
  • 280g organic cherry tomatoes, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced into quarters
  • 1 ball fresh mozzarella, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 handful fresh basil leaves, torn
  • 60g pitted kalamata olives
  • Extra-virgin olive oil, for serving
  • Salt and freshly ground black pepper

Use imperial measurements


How to make Caprese Di Farro

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.