Italian Farro Salad

Try this delicious and refreshing salad made with the ancient grain farro! It can be made up to 4 hours ahead of time. ...MORE + LESS -

Farro

1 1/2 cups (375 mL) uncooked farro

4 cups (1 L) water

Dressing

1/4 cup (50 mL) red wine vinegar

2 tbsp (30 mL) olive oil

1/2 cup (125 mL) chopped fresh basil leaves

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

1 clove garlic, finely chopped

Salad

1 can (14 oz/398 mL) artichoke hearts, drained and quartered

1 pint grape tomatoes, halved lengthwise

3/4 cup (175 mL) chopped red onion

1/2 cup (125 mL) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)

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1

In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
2

Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
3

Toss Salad ingredients in bowl of farro. Toss with Dressing.

Substitution : If you have trouble finding mozzarella pearls or bocconcini, you can purchase a larger ball of mozzarella and cut into small pieces.
Tip : Can’t find farro? Pearled barley or wheat berries can be substituted. Cook the grains as directed on package.