Caprese Farro with Proscuitto
Prep Time 15 minutes
Servings 6
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.