Italian Farro Caprese Salad

Name: Italian Farro Caprese Salad
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ cups (300 g) pearled or semi-pearled farro, rinsed under cold water and drained; 8 cups (1900 ml) water; 2 teaspoons (8 g) kosher salt, for the cooking water (Diamond Crystal; use half if using fine salt); ¼ cup (60 ml) extra-virgin olive oil; 3 tablespoons (45 ml) balsamic vinegar; 1 teaspoon (5 g) Dijon mustard; 1 teaspoon (7 g) honey; 1 small clove (3 g) garlic, finely grated or minced to a paste; 1 medium (40 g) shallot, peeled and sliced paper-thin into half-moons; ½ teaspoon (2 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1½ pounds (680 g) cherry or grape tomatoes, at room temperature, halved (quartered if large); 8 ounces (225 g) fresh mozzarella pearls (ciliegine or perlini), drained, patted dry; cut any larger than a cherry tomato in half; 1 cup, loosely packed (25 g) fresh basil leaves, torn into bite-size pieces just before using; 3 tablespoons (25 g) pine nuts, toasted (see method) (optional); flaky sea salt, to taste, for finishing

From the MyKitchenBank Kitchen

Chewy, nutty farro tossed while warm in a sharp balsamic-shallot dressing, then folded with juicy cherry tomatoes, creamy mozzarella pearls and a big handful of fresh basil. It is a make-ahead salad that works as a light main or a picnic side.

Prep: 20 min
Cook: 33 min
Wait: 25 min
Total: 1 hr 18 min
Makes: About 8 cups (6 main-course or 8 side servings)

Jump to recipe ♡ Save

Ingredients

6 servings

For the farro
1½ cups (300 g) pearled or semi-pearled farro, rinsed under cold water and drained
8 cups (1900 ml) water
2 teaspoons (8 g) kosher salt, for the cooking water (Diamond Crystal; use half if using fine salt)
For the dressing
¼ cup (60 ml) extra-virgin olive oil
3 tablespoons (45 ml) balsamic vinegar
1 teaspoon (5 g) Dijon mustard
1 teaspoon (7 g) honey
1 small clove (3 g) garlic, finely grated or minced to a paste
1 medium (40 g) shallot, peeled and sliced paper-thin into half-moons
½ teaspoon (2 g) kosher salt
¼ teaspoon (0.5 g) black pepper, freshly ground
For the salad
1½ pounds (680 g) cherry or grape tomatoes, at room temperature, halved (quartered if large)
8 ounces (225 g) fresh mozzarella pearls (ciliegine or perlini), drained, patted dry; cut any larger than a cherry tomato in half
1 cup, loosely packed (25 g) fresh basil leaves, torn into bite-size pieces just before using
3 tablespoons (25 g) pine nuts, toasted (see method) (optional)
flaky sea salt, to taste, for finishing

Equipment (7)

Large pot (4 to 5 quart / 4 to 5 L)
Fine-mesh strainer
Rimmed baking sheet (half sheet, 18×13 inch / 46×33 cm)
Large mixing bowl (4 quart / 4 L)
Small bowl or jar for dressing
Small dry skillet (8 inch / 20 cm), if toasting pine nuts
Chef's knife and cutting board

Steps

Before you start

Check your package: this recipe uses pearled or semi-pearled farro (20 to 25 minutes). Whole-grain farro needs soaking and a longer simmer, so follow its package instead.
Drain the mozzarella pearls and pat them dry on paper towels so the dressing stays glossy and doesn't turn milky.
Use ripe tomatoes at room temperature. Cold tomatoes taste muted.
Start the farro first. The dressing and tomato prep fit into its simmering time.

1
Simmer the farro
- Pour the 8 cups (1900 ml) water into a large pot, add 2 teaspoons kosher salt and bring to a rolling boil over high heat, about 8 minutes.
- Stir in the rinsed farro, reduce the heat to medium-low so it simmers steadily, and cook uncovered for 20 to 25 minutes.
+ Show details− Hide details
Ready when: Grains are tender with a pleasant chew in the center, with no hard, chalky core when you bite one; some may have split open.
Tip: Start tasting at 20 minutes. Farro goes from chewy to mushy quickly, and it keeps softening slightly as it cools.
2
Make the dressing
- While the farro simmers, put the sliced shallot in the large mixing bowl.
- Add the balsamic vinegar, Dijon, honey, grated garlic, ½ teaspoon salt and the pepper.
- Whisk to combine, then slowly whisk in the olive oil until the dressing looks thick and slightly emulsified.
- Let the shallot soak in the dressing while the farro finishes.
+ Show details− Hide details
Ready when: Dressing is cohesive and glossy, not separated into pools of oil.
Tip: Soaking the shallot in the vinegar softens its raw bite.
3
Prep the tomatoes and cheese
- Halve the cherry tomatoes (quarter any larger than a grape).
- Pat the mozzarella pearls dry with paper towels and halve any bigger than a cherry tomato.
- Keep both in separate bowls for now.
- Do not tear the basil yet.
+ Show details− Hide details
Ready when: Pieces are roughly the same size so you get a bit of everything in each forkful.
Tip: Cut tomatoes over a bowl to catch the juices, then pour the juice into the dressing later if you like extra tang.
4
Toast the pine nuts
- If using pine nuts, put them in a small dry skillet over medium-low heat.
- Shake the pan often for 3 to 4 minutes.
- Tip them onto a plate right away to stop the cooking.
+ Show details− Hide details
Ready when: Nuts are light golden with a toasty aroma, with a few darker spots.
Tip: Pine nuts burn in seconds. Don't walk away from the pan.
5
Drain and cool the farro
- When the farro is tender, drain it in a fine-mesh strainer and shake off the excess water for 30 seconds.
- Spread it in an even layer on the rimmed baking sheet and let it steam off and cool for about 10 minutes, until warm rather than hot.
+ Show details− Hide details
Ready when: Grains feel warm, not steaming, and are no longer sticking together in clumps.
Tip: Don't cool it fully. Warm farro absorbs the dressing far better than cold.
6
Dress the warm farro
- Scrape the warm farro into the bowl with the dressing and shallot.
- Toss well for about 30 seconds so every grain is coated.
- Let it sit for 10 minutes so the grains drink up the dressing.
+ Show details− Hide details
Ready when: Farro looks glossy and smells sharply of balsamic, with little loose dressing left in the bowl.
Tip: If the farro is still hot to the touch, wait a few more minutes before adding the cheese.
7
Fold in the salad
- Add the tomatoes, mozzarella and most of the torn basil (save a small handful for the top).
- Fold gently with a large spoon or spatula 8 to 10 times, just until combined, so the tomatoes don't burst and the cheese stays intact.
+ Show details− Hide details
Ready when: Ingredients are evenly distributed; the tomatoes are still whole and the cheese pearls are intact.
Tip: Tear basil rather than chopping, which bruises and blackens the leaves.
8
Rest, season and serve
- Let the salad rest 5 minutes so the flavors blend.
- Taste and adjust: add a pinch of flaky salt, a few grinds of pepper, or a splash of balsamic if it needs brightness.
- Top with the reserved basil and the toasted pine nuts, if using, and serve at room temperature.
+ Show details− Hide details
Ready when: Salad tastes bright, tangy and well seasoned, with a savory edge from the salt.
Tip: Cold mutes flavor. If it has been refrigerated, let it sit out for 20 minutes before serving.

Good to know

Tips

Salt the cooking water generously. Farro cooked in unsalted water tastes flat even with a well-seasoned dressing.
Dress the farro while it is still warm. It soaks up the vinegar and oil, so you don't end up with bland grains under a dressing that pools in the bowl.
Add the basil and mozzarella last. Heat wilts the basil and softens the cheese.
For a heartier main, add a can of drained, rinsed chickpeas or a handful of arugula just before serving.

Make ahead

"Cook, dress and cool the farro (steps 1, 2, 5 and 6) up to 2 days ahead and refrigerate it covered. Keep the tomatoes, mozzarella and basil separate. Up to 2 hours before serving, bring the farro to room temperature and fold everything together as in step 7."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Fridge: airtight container up to 3 days; basil darkens but the flavor holds. Let it sit out 20 minutes and refresh with a splash of balsamic, olive oil and fresh basil before serving. Not recommended for freezing, because the mozzarella and tomatoes turn watery and grainy."

Substitutions

pearled or semi-pearled farro → Pearled barley, freekeh or Israeli couscous. Barley takes 25 to 30 minutes, freekeh about 20 to 25 and Israeli couscous 8 to 10. Check package times and cook until tender with a slight chew.
fresh mozzarella pearls (ciliegine or perlini) → Torn burrata or a drained 8-ounce (225 g) block of fresh mozzarella, cubed. Burrata is richer; add it on top at serving so it doesn't break up.
pine nuts → Toasted sliced almonds or chopped walnuts. Toast them the same way for 3 to 4 minutes, until fragrant.
shallot → Red onion, sliced very thin. Use about 3 tablespoons (30 g) and soak it in the dressing for the full 10 minutes to mellow it.