Caprese Farro Salad Recipes

CAPRESE FARRO SALAD

Steps:

• Mix farro and Swanson® Chicken Broth together in a saucepan; bring to a boil. Reduce heat to medium-low and allow to simmer until tender, about 30 minutes. Drain; allow to cool completely.
• Transfer cooled farro to a bowl. Stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette and mix well.

CAPRESE DI FARRO

Steps:

• 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.

FARRO CAPRESE SALAD RECIPE

Steps:

• Add 3 cups water, rinsed farro, and salt to a medium saucepan.
• Bring to a boil, and then reduce to a simmer over medium-low heat.
• Cook until farro is tender, about 30 minutes.
• Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.
• Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat. Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled, about 15 to 18 minutes. Allow to cool slightly, it will thicken more.
• In a large bowl combine the cooled farro, cut tomatoes, mozzarella, arugula, and chopped basil.
• Drizzle the salad with olive oil and the balsamic vinegar reduction. Season with salt and pepper to taste. Garnish with more basil leaves if desired.

CAPRESE FARRO AND WHITE BEAN SALAD

Steps:

• Fill a medium saucepan with water, season with kosher salt and bring to a boil. Add the farro, cover partially, reduce the heat to medium low and cook until tender, 25 to 30 minutes. Drain and rinse the farro under cold water.
• Meanwhile, bring the balsamic vinegar to a boil in a small heavy-bottomed, nonreactive saucepan. Reduce the heat to medium low and simmer until the vinegar is reduced to 1/3 cup and coats the back of a spoon but isn't too thick, 18 to 20 minutes. Remove from the heat and cool until almost room temperature, about 30 minutes.
• Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper.
• Whisk together the cooled reduced balsamic vinegar, oil and lemon juice oil in a medium bowl. Season with kosher salt and pepper and whisk again to combine.
• Drizzle half of the dressing around the rim of the salad bowl and then toss to evenly coat the salad. Add the remaining dressing as desired, season the salad with flaky salt and pepper to taste and serve with lemon wedges.