Recipes > Salads, Sides, Vegetarian

Fresh Mozzarella Farro Salad

(4 votes, average: 3.50 out of 5)

35-40 minutes

4 Servings

Print Recipe

In partnership with BOU

Quinoa is so 2010. (Just kidding, we still love it.)

Enter your new friend farro, also sometimes referred to as emmer.

Farro is an ancient grain loaded with vitamins and minerals, and a little protein. It’s also lower in calories than brown rice and quinoa and higher in fiber.

With fresh mozzarella, tomatoes, and basil, it’s a delicious, hearty side dish or a grain bowl that’s perfect for lunch.

(4 votes, average: 3.50 out of 5)

35-40 minutes

4 Servings

Ingredients

Dressing:

1/2 cup olive oil

2 tablespoons red wine vinegar

4 teaspoons freshly squeeze, lemon juice

3 teaspoons honey

to taste sea salt

to taste freshly ground black pepper

Salad:

2 cups farro

6 cups vegetable stock

1 BOU chicken flavored bouillion cube

1 1/2 cups cherry tomatoes, halved or quartered

1 medium red onion, finely chopped

1 cup fresh mozzarella, cubed

1/3 cup finely chopped basil

Directions

To make dressing place vinegar, olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Whisk together. Set aside.
To make salad place farro in a pot with vegetable stock and bouillion cube, and bring to a boil over high heat. Reduce heat to low, cover, and let it cook for 25-30 minutes, until it is softened, but still chewy. If there is any liquid remaining drain it off. Set aside and let farro cool.
Combine farro, cherry tomatoes, onion, mozzarella, and basil. Toss with dressing and serve.

WHY WE LOVE THIS RECIPE

The base is farro, a fiber-rich whole grain, and it’s got plenty of fresh vegetables and vegetable stock, which adds phytonutrients. The dressing is light and simple, and top it all off with fresh mozzarella? So tasty.