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
Instructions:
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.
