An Italian vegetable Farro salad (insalata di Farro) | table&spoon

Ingredients

• 1/2 cup Farro
• 1-2 tablespoons olive oil, more for seasoning
• 1 medium zucchini or small eggplant, cut in medium cubes
• 1/2 fresh fennel, cut into thin slices
• 3/4 cup cherry tomatoes (can use mutli-colors), cut in halves
• 1/2 small red onion, thinly sliced
• 2 tablespoons red wine vinegar, plus more for drizzling
• 1 1/2 cups arugula (rocket)
• 1 cup spinach or other lettuce, or good handful
• 8 basil leaves, torn
• 3/4 cup small (bocconcini) mozzarella balls, cut in half