Recipe courtesy of Vallery Lomas

Caprese Farro and White Bean Salad

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 25 min
  • Yield: 4 to 6 servings (7 cups)
Caprese salad is a summer staple and adding farro and cannellini beans makes it a satisfying main course. Tossed with fresh basil and a homemade balsamic vinaigrette, the simple ingredients in this recipe work in perfect harmony. While cannellini beans are nutty and soft, they won’t fall apart when you mix them with the other ingredients. Serve this salad right from the bowl you mixed it in for an easy crowd pleaser!



  1. 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.
  2. 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.  
  3. Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper.  
  4. 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.  
  5. 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.