Name: Caprese Farro and White Bean Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings (7 cups)
Ingredients: Kosher salt and ground black pepper; 1 cup pearled farro, rinsed and drained; 1 cup balsamic vinegar; One 15-ounce can cannellini beans, rinsed and drained; 8 ounces mozzarella, shredded; 2 cups cherry tomatoes, halved; 1/4 cup basil leaves, torn if large; Flaky sea salt, as needed; 1/3 cup extra-virgin olive oil; 1 tablespoon fresh lemon juice; Lemon wedges, for serving

Directions

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15m Easy 86%

CLASS

Fill a medium saucepan with water, season with kosher salt and bring to a boil. Add the farro, cover partially, reduce the heat to medium low and cook until tender, 25 to 30 minutes. Drain and rinse the farro under cold water.
Meanwhile, bring the balsamic vinegar to a boil in a small heavy-bottomed, nonreactive saucepan. Reduce the heat to medium low and simmer until the vinegar is reduced to 1/3 cup and coats the back of a spoon but isn’t too thick, 18 to 20 minutes. Remove from the heat and cool until almost room temperature, about 30 minutes. 
Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper. 
Whisk together the cooled reduced balsamic vinegar, oil and lemon juice oil in a medium bowl. Season with kosher salt and pepper and whisk again to combine. 
Drizzle half of the dressing around the rim of the salad bowl and then toss to evenly coat the salad. Add the remaining dressing as desired, season the salad with flaky salt and pepper to taste and serve with lemon wedges.

Cook’s Note

The salad can be refrigerated in an airtight container for up to 2 days. The dressing can be refrigerated in an airtight container for up to 5 days.

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Caprese Farro and White Bean Salad

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