12 oz fresh mozzarella (or vegan substitute), cut into bite-size pieces
2 cups dried farro (use quinoa for gluten-free) prepare, cook, and cool
In a large saucepan, boil 4 cups of water with 1 teaspoon of salt, add the farro and simmer until done. Drain and spread out onto a cookie sheet, place in refrigerator until chilled and set aside In a large mixing bowl, place sliced tomatoes, mozzarella, olive oil, salt, pepper, and Italian seasoning, and blend carefully. Add chilled Farro to the tomato mixture and stir. Slowly fold in the fresh basil and season more, if desired. Place back into the refrigerator for flavors to chill together and serve.
Caprese Farro Salad https://cheflynnmichelle.com/savoring-the-flavors-and-healthy-eating-of-the-mellow-days-of-summer/ August 2, 2021