Simple and a gorgeous summer side. I always think farro is underestimated—it’s easy to make and lends a chewy, nuttiness to salads that I love. Cherry tomatoes, creamy mozzarella, salty prosciutto, lemon balsamic vinaigrette and a mix of fresh herbs complete this dish.
Caprese Farro with Proscuitto
Ingredients
- 2 cups farro
- ⅓ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 lemon, zested and juiced
- 2 teaspoons honey
- 2 tablespoons fresh thyme leaves
- 1 pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 cup fresh basil leaves, chopped
- 2-3 cups cherry tomatoes, halved
- 8 ounces fresh bocconcini (small mozzarella balls)
- 3 ounces prosciutto (about 6 slices, cut into thirds)
- More basil and additional fresh herbs, for garnish
Preparation
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1. Bring a large pot of salted water to boil. Cook the farro according to package directions. Drain.
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2. Meanwhile, in a large salad bowl, combine the olive oil, balsamic vinegar, lemon zest, lemon juice, honey, thyme, red pepper flakes, salt, and pepper. Add the hot farro and half of the basil. Toss to combine and let the farro cool.
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3. Add the cherry tomatoes, mozzarella, and remaining basil to the salad and gently toss. Lightly roll the proscuitto and garnish with more basil and any additional herbs. Serve the salad at room temperature.
If you are a fan of farro, this is another one of my favorite recipes: Farro Salad with Cucumber, Melon & Feta
Bon Appétit!
xx—BB
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