Vegetarian Farro Caprese Salad

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by | Updated: December 2nd, 2016 | Read time: 1 minute

Your next foodie adventure is about to take flight. Meet farro. Whizzing past quinoa on the most popular ancient grain chart, this chewy, nutty, nutrient-packed rice replacement is a Mediterranean diet must-have. Still popular in Italy, where it’s said to have originated, farro is becoming a favorite in modern-day kitchens everywhere—not just for its exotic deliciousness, but because it’s healthy, versatile and easy to cook. Try stirring it into soup, serving as a simple side dish or mixing in honey and nuts for breakfast. Or, give this classic Caprese salad – filled with fresh herbs, tomatoes and mozzarella – a go.

Italian Farro Salad

Vegetarian Farro Caprese Salad

Recipe by Cassidy Stockton for Bob’s Red Mill


2 cups organic farro
6 cups water
1-3/4 tsp. salt (divided)
1 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
5 Tbsp. extra-virgin olive oil
1 clove garlic, finely minced
2 cups cherry tomatoes
¼ cup shallots
½ cup each: fresh basil, parsley (chopped)
¼ tsp. ground black pepper
10 oz. fresh mozzarella, chopped


  1. To cook farro, in a large pot, bring water and 1 tsp. of salt to a boil. Pour in farro and cook for 20 to 30 minutes, until tender. Drain and rinse.
  2. In large bowl, whisk together vinegar and olive oil. Stir in remaining ingredients, then mix in farro.
  3. Serve warm or chilled.

Recipe courtesy of Bob’s Red Mill blog. Used with permission.