Farro Salad With Cherry Tomatoes And Fresh Mozzarella

Cook the farro in water until tender, about 30 minutes. Drain and rinse. Cut the bocconcini into pieces the same size as the tomatoes, and mix the tomatoes, cheese, basil, and farro. Add the olive oil, vinegar, salt and pepper and toss. Divide the salad greens onto four separate plates and top with the farro salad. Serve.

About farro: Farro is cooked like rice and expands into a plump, chewy berry, which can be used as a side dish, in place of rice in risotto dishes, as a grain salad, and in soups and stews. Cracked, it can be used as a polenta or porridge. It also can be milled into flour to make extraordinary pastas, like the popular umbricelli found in Umbria.

I find farro salads also hold up really well when packed for picnics or when a potluck dish is needed. I often keep some cooked farro in my refrigerator to add to soups or to be used in making a quick salad. If you want to cut down the time it takes to cook your farro, cover it in water overnight and store it in the refrigerator. Drain the water off the next day, cover with fresh water and cook until tender.