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FARRO CAPRESE SALAD
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FARRO CAPRESE SALAD with local bocconcini
**recipe box will automatically add to cart everything you need to make the recipe. If you already have something you can delete it by modifying the box. There also may be vegan, keto or gluten free options you can sub
INCLUDES FULL SIZE PRODUCTS, NOT PORTIONS
- 3 cups water
- 1 cup whole farro rinsed
- ¼ teaspoon kosher salt
- 1/4 c balsamic reduction
- 1 ½ cups baby tomatoes cut in half (9 ounces)
- 8 ounces fresh Bocconcini, drained chopped if desired
- 1 ½ cups baby arugula
- 1 tablespoon chopped basil plus more for garnish
- Extra-virgin olive oil for drizzling
- Black pepper for seasoning
Add 3 cups water, rinsed farro, and salt to a medium saucepan.
Bring to a boil, and then reduce to a simmer over medium-low heat.
Cook until farro is tender, about 30 minutes.
4.Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.
5.In a large bowl combine the cooled farro, cut tomatoes, mozzarella, arugula, and chopped basil.
6.Drizzle the salad with olive oil and the balsamic vinegar reduction. Season with salt and pepper to taste. Garnish with more basil leaves if desired.