Fresh Mozzarella Farro Salad
For the Dressing:
1/2 cup olive oil
2 tbsp red wine vinegar
4 tsp freshly squeeze, lemon juice
3 tsp honey
to taste sea salt
to taste freshly ground black pepper
For the Salad:
2 cups farro
6 cups vegetable stock
1 BOU Chicken Flavored Bouillon cube
1 1/2 cups cherry tomatoes, halved or quartered
1 medium red onion, finely chopped
1 cup fresh mozzarella, cubed
1/3 cup finely chopped basil
- To make dressing place vinegar, olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Whisk together. Set aside.
- To make salad place farro in a pot with 6 cups of water and 3 cubes, and bring to a boil over high heat. Reduce heat to low, cover, and let it cook for 25-30 minutes, until it is softened, but still chewy. If there is any liquid remaining drain it off. Set aside and let farro cool.
- Combine farro, cherry tomatoes, onion, mozzarella, and basil. Toss with dressing and serve.
Recipe in partnership with Keri Glassman, MS, RDN