Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Caprese Di Farro
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 552
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 84
- Dietary Fiber
- 14
- Sugar
- 10
- Protein
- 25
- Cholesterol
- 28
- Sodium
- 555
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
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".