BOU Blog Fresh Mozzarella Farro Salad by Keri Glassman, MS, RDN

Fresh Mozzarella Farro Salad by Keri Glassman, MS, RDN
Fresh Mozzarella Farro Salad by Keri Glassman, MS, RDN

Ingredients

Dressing:

1/2 cup olive oil

2 tablespoons red wine vinegar

4 teaspoons freshly squeeze, lemon juice

3 teaspoons honey

to taste sea salt

to taste freshly ground black pepper

Salad:

2 cups farro

3 BOU Vegetable Bouillon Cubes

6 cups water

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

 

Directions

  1. 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.
  2. 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.
  3. Combine farro, cherry tomatoes, onion, mozzarella, and basil. Toss with dressing and serve.

 

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