Strawberry Caprese Farro Salad
Looking for a fresh and tasty salad? The Strawberry Caprese Farro Salad is here to impress! It combines juicy strawberries, creamy mozzarella, and hearty farro, creating a delightful dish perfect for any occasion.
Why Make This Recipe
This is a salad that is not only most pleasing to the eye but tasty too. It can be made in a jiffy, and it is perfect for either rushed days or weekend times. Healthy, satisfying and family or friendly approved!
Strawberry Caprese Farro Salad Ingredients
Ingredients
- 1 cup uncooked farro (rinsed)
- 1 small garlic clove
- 1 cup packed fresh basil leaves (about 2½ ounces)
- ¼ cup toasted pine nuts
- 1/3 cup extra virgin olive oil (80 mL)
- 2 tablespoons freshly grated parmigiano-reggiano
- kosher salt
- freshly ground black pepper
- 8 oz ripe strawberries
- 5 ounces fresh mozzarella pearls
- 3 ounces sungold, cherry or other small heirloom tomatoes (halved)
Directions
- Method For the Farro: Fill a medium (2 quarts) saucepan with cold water, season generously with salt and bring to a boil. Pour the rinsed farro, stir and cook for 25-35 minutes until it is soft. This was after I drained mine in a fine-meshed sieve and spread it on perimeter of baking sheet were we roasted everything. Cool it entirely at room temp or refrigerate for about 10 to quarter-hour.
- Make the Pesto : Once your farro has had time to cool, go ahead and make your pesto. Finely mince the garlic in a food processor. Then add the basil and pine nuts, pulse until they are coarse-ground. With the processor running, slowly add in olive oil until it is 80% smooth. Add the parmigiano-reggiano and adjust for seasoning with salt as well as pepper.
- For assembly: hull and quarter strawberries. Transfer the cooled farro to a large bowl and stir in pesto until well coated. Carefully add the strawberries, mozzarella pearls and halved tomatoes. Scape, Toss again and season with salt and pepper. Serve at room temperature.
