Recipe courtesy of Debi Mazar and Gabriele Corcos
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives. 

Season with a good quality extra-virgin olive oil, salt, and pepper, to taste. 

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".

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