Recipe courtesy of Debi Mazar and Gabriele Corcos

Caprese Di Farro

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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1 pound farro

10 ounces organic cherry tomatoes, sliced into quarters

1 (5-ounce) ball fresh mozzarella, chopped

1 handful fresh basil leaves, torn

2 ounces pitted kalamata olives

Extra-virgin olive oil, for serving

Kosher salt and freshly ground black pepper


  1. Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside.
  2. Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives. 
  3. Season with a good quality extra-virgin olive oil, salt, and pepper, to taste. 
  4. Serve right away or cover and refrigerate for tomorrow's picnic.

Cook’s Note

Make sure you only use superior grade mozzarella for this recipe. You are preparing a fresh salad, so stay away from the plastic-looking mozzarella cube they sell at your regular grocery, and find in your neighborhood an establishment that carries "the real deal".