Italian Caprese-Style Farro Salad
Farro salad with fresh mozzarella, olives and salsa verde. Bright, hearty side dish.
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Cooking tools:
- Pot
- Stove
- Colander
- Fork
- Mixing bowl
- Blender
- Food processor
- Spoon
- Refrigerator
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Airtight container
Ingredients
- 2 cups water
- 1 cup farro or pearl barley
- 1 teaspoon sea salt
- 1/3 cup minced sun-dried tomatoes (preferably smoked)
- 16 large ripe olives, quartered
- 8 oz. fresh Real California Mozzarella cheese balls*, quartered
- 1/3 cup chopped walnuts or pine nuts, toasted (optional)
- 1 1/2 cups packed fresh Italian parsley leaves
- 6 tbsp. extra virgin olive oil
- 1/4 cup packed fresh basil leaves
- 3 tablespoons capers
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 cloves garlic
- Finely grated zest of 1 lemon
- Sea salt
- pepper
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