Strawberry Caprese Farro Salad
Cooked farro is tossed with homemade pesto, strawberries, tomatoes, and mozzarella to create a healthy summer caprese farro salad.
Ingredients
- 1 cup uncooked farro rinsed
Basil Pesto:
- 1 small garlic clove
- 2½ ounces (1 packed cup) fresh basil leaves
- ¼ cup toasted pine nuts
- ⅓ cup (80 mL) extra virgin olive oil
- 2 tablespoons finely grated parmigiano-reggiano cheese
- kosher salt
- freshly ground black pepper
For Assembly:
- 8 oz ripe strawberries
- 5 ounces fresh mozzarella pearls
- 3 ounces sungold, cherry, or other small heirloom tomatoes halved
Instructions
- Cook the Farro: Fill a medium saucepan with cold, salted water and bring to a boil. Add the rinsed farro, stir, and cook for 25 to 35 minutes or the farro is tender and cooked through. Drain the farro in a fine-meshed sieve and spread into a thin layer onto a half sheet pan (alternatively, you can place it in a large mixing bowl – the goal is to cool the farro quickly). Cool completely at room temperature, or place in the refrigerator for 10 to 15 minutes to speed this process up.
- Prepare the Pesto: As the farro is cooling, prepare the pesto. In a large food processor, pulse the garlic until finely minced. Add the basil leaves and pine nuts, and pulse until coarsely chopped, scraping down the sides of the bowl as necessary. Slowly pour in the olive oil, processing until mostly smooth. Stir in the parmigiano-reggiano. Season to taste with salt and pepper.
- Assemble: Hull and quarter half strawberries, and set aside. Once the farro has cooled, place in a large mixing or serving bowl and generously toss with the pesto until evenly coated. Add the strawberries, mozzarella pearls, and tomatoes and toss gently. Season to taste with salt and pepper. Serve at room temperature.
How to Prep This Farro Salad Ahead:
- Farro and pesto can be prepared 1 to 2 days ahead and refrigerated until ready to serve. If you are preparing this ahead of time, I recommend adding the strawberries, tomatoes, and mozzarella just before serving to maintain their freshness.
Tips for Success:
- I love using these small mozzarella pearls for summer salads, but you can also use traditional bocconcini and cut it into small, bite-size pieces.
Serving: 1serving, Calories: 284kcal, Carbohydrates: 18g, Protein: 9g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 15g, Cholesterol: 17mg, Sodium: 254mg, Fiber: 3g, Sugar: 5g