Caprese farro salad with traditional pesto Recipe


Salad Dressing Recipes: Top 50 Most Delicious Homemade Salad DressingsFeaturing fresh summer tomatoes, soft mozzarella, chewy farro grains, and a homemade pesto sauce, this colorful Italian salad makes a light yet satisfying lunch.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 50 Minutes


  • 1 cup uncooked farro
  • 8 oz (225 g) mozzarella cheese, diced
  • 3 large tomatoes, cut into bite-sized pieces
For the dressing
  • 1 cup basil, rinsed and dried, plus extra to garnish
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 3 tbsp extra-virgin olive oil
  • salt and freshly ground black pepper
How to Make It
  1. Rinse the farro under cold running water and place in a large saucepan. Cover with about 2½ cups of water and bring to a boil. Then reduce the heat to a simmer and cook, stirring occasionally, for about 40 minutes or until softened. Remove from the heat, drain, and set aside to cool.
  2. To make the pesto, place the basil, pine nuts, garlic, and oil in a food processor and pulse until smooth. Season to taste, if needed.
  3. Place the mozzarella and tomatoes in a large bowl. Add the pesto and cooled farro and stir to mix. Chill the salad in the fridge until ready to serve, garnished with a few basil leaves.

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