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Serves
2 dinner portions; 4 sides
Author Notes
Workhorse salad. Great for lunch on the go, parties. My husband likes to take this salad to work. I am known to take nibbles throughout the day.
—Hilarybee
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Ingredients
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1 cup
Farro
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2 1/2 cups
Vegetable Stock (or water)
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1 cup
Cherry Tomatoes
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1/2 cup
Garbanzo Beans
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1/2 cup
Fresh Mozzarella, I like the bocconcini mozzarella balls
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1
bunch Basil
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1/4 cup
and 1 tablespoon Olive Oil, divided
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3-4 tablespoons
Balsamic Vinegar
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Sea Salt
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Black Pepper
Directions
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Prepare the farro. I soak mine in cold water for about 20 minutes before cooking. Combine the farro and 2 1/2 cups stock (or water). Bring the mixture to a boil, then reduce to a good simmer. Put a lid on it and allow to simmer for 15-20 minutes, until the Farro is tender but not mushy. Rinse the farro in cold water to stop the cooking and set aside. The farro should be warm, but not hot.
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While the farro is simmering, broil the tomatoes. Turn the broiler on. Coat the tomatoes in one tablespoon of Olive Oil and place in a sided baking dish. Broil for 3-5 minutes, until the tomatoes are puckered and the skin starts to pull away from the meat.
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Combine the balsamic vinegar, salt and pepper in a mason jar. Shake to combine. Combine all the ingredients in a large bowl. This salad tastes better the longer it sits, and can keep in the fridge for several days.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com
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