Summer Farro Salad
Farro is a nutritious, ancient variety of wheat. We use it in a Mediterranean inspired grain salad with IL Villaggio Ovoline Mozzarella, sun dried tomatoes, Kalamata olives chickpeas, cucumbers and capers, all dressed with a basil vinaigrette.
Prep Time: 10 minutes • Cook Time: 15 minutes

Ingredients (Serves 6)

  • 3 cups vegetable or chicken stock
  • 1 cup uncooked farro
  • 1 large cucumber, sliced
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup chick peas 1/2 Kalamata olives, halved
  • 1 avocado, pitted and diced
  • 8 oz IL Villaggio Ovoline Mozzarella, sliced
  • 2 Tbsp capers, drained and rinsed

Basil Vinaigrette

  • 1 Tbsp diced shallot
  • 1 cup tightly packed fresh basil
  • 1 small garlic clove, minced
  • 1/4-1/3 cup olive oil
  • 2 Tbsp lemon juice salt and pepper

Instructions

Combine stock and farro in a medium saucepan, and cook according to package instructions. Remove from heat and drain off any extra stock. Allow to slightly cool, about 10 minutes.

Meanwhile prepare the vinaigrette. Combine all ingredients for the vinaigrette in a high-powered blender and blend for 30 second to 1 minute, or until smooth. Season with salt and pepper.

Transfer farro to a large mixing bowl, and toss well with vinaigrette. Add remaining ingredients and season with salt and pepper. Serve room temp or chilled.