Best Caprese Farro Salad Recipes

CAPRESE FARRO SALAD

Steps:

• Mix farro and Swanson® Chicken Broth together in a saucepan; bring to a boil. Reduce heat to medium-low and allow to simmer until tender, about 30 minutes. Drain; allow to cool completely.
• Transfer cooled farro to a bowl. Stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette and mix well.

CAPRESE FARRO AND WHITE BEAN SALAD

Steps:

• Fill a medium saucepan with water, season with kosher salt and bring to a boil. Add the farro, cover partially, reduce the heat to medium low and cook until tender, 25 to 30 minutes. Drain and rinse the farro under cold water.
• Meanwhile, bring the balsamic vinegar to a boil in a small heavy-bottomed, nonreactive saucepan. Reduce the heat to medium low and simmer until the vinegar is reduced to 1/3 cup and coats the back of a spoon but isn't too thick, 18 to 20 minutes. Remove from the heat and cool until almost room temperature, about 30 minutes.
• Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper.
• Whisk together the cooled reduced balsamic vinegar, oil and lemon juice oil in a medium bowl. Season with kosher salt and pepper and whisk again to combine.
• Drizzle half of the dressing around the rim of the salad bowl and then toss to evenly coat the salad. Add the remaining dressing as desired, season the salad with flaky salt and pepper to taste and serve with lemon wedges.

CAPRESE FARRO SALAD

Steps:

• 1. Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat, and then reduce to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well and place in a large bowl. 2. Add the tomatoes, mozzarella, and basil. Toss to combine. 3. For the vinaigrette, whisk together olive oil, balsamic vinegar, agave nectar, salt, and pepper, and add to the farro mixture. Toss to coat. Serve immediately or at room temperature. Serves 4 - 6.