Cucumber Buffalo Mozzarella And Farro Salad Recipes

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CAPRESE FARRO SALAD



Caprese Farro Salad image

A cool and tasty side dish! Farro is mixed with the classic caprese flavors or basil, mozzarella, and tomato before being tossed with a balsamic vinaigrette.

Provided by SunnyDaysNora

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 55m

Yield 8

Number Of Ingredients 8

1 cup farro, rinsed
3 cups Swanson® Chicken Broth
1 cup red cherry tomatoes, halved
1 cup shredded mozzarella cheese
½ cup basil chiffonade (thinly sliced fresh basil leaves)
½ cup slivered almonds
¼ cup thinly sliced red onion
3 tablespoons balsamic vinaigrette salad dressing

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.

Nutrition Facts : Calories 178 calories, Carbohydrate 20.9 g, Cholesterol 10.9 mg, Fat 8.3 g, Fiber 0.9 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 516.4 mg, Sugar 1.2 g

CUCUMBER, BUFFALO MOZZARELLA, AND FARRO SALAD



Cucumber, Buffalo Mozzarella, and Farro Salad image

Provided by Maggie Ruggiero

Categories     Salad     Side     Easter     Picnic     Vegetarian     Quick & Easy     Dinner     Lunch     Mozzarella     Cucumber     Spring     Potluck     Lettuce     Lemon Juice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1/3 cup farro
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 cups water
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 to 3/4 pound fresh mozzarella (preferably buffalo mozzarella)
1 seedless cucumber, peeled, halved lengthwise, and thinly sliced diagonally
1 ounce mâche or other soft lettuce, leaves torn if large (about 4 cups)
Small handful of basil leaves, torn if large

Steps:

  • Cook farro in 1 tablespoon oil in a heavy medium saucepan over medium heat, stirring, until lightly toasted, 3 to 4 minutes. Stir in water and 1/4 teaspoon salt and simmer, uncovered, until just tender, about 15 minutes. Drain. Spread on a plate and cool completely.
  • Whisk together lemon juice, zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/4 cup oil. Stir 2 tablespoon dressing into cooled farro.
  • Slice mozzarella, then arrange over cucumber slices on plates and top with mâche and basil. Drizzle salads with remaining dressing and sprinkle with farro.
  • What to drink:
  • Marimar Estate Don Miguel Vineyard '06

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