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caprese farro salad recipe

Caprese Farro Salad

A fresh, hearty Italian grain salad made with chewy farro, sweet summer cherry tomatoes, creamy mozzarella, and fragrant basil. Tossed in a simple balsamic and olive oil dressing, this dish feels light, summery, and full of bright Mediterranean flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 people
Course: Main (light), Salad, Side Dish
Cuisine: Italian, Italian / Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup dry farro whole grain preferred
  • 3 cups water or chicken broth
  • 1 cup cherry or grape tomatoes halved
  • 8 oz fresh mozzarella or 6 oz ciliegine, or 1 cup shredded mozzarella, or burrata
  • ½ cup fresh basil leaves cut into thin ribbons (chiffonade)
  • Optional:
  • ½ cup slivered almonds
  • ¼ cup thinly sliced red onion
For the Dressing
  • Option 1 store-bought:
  • 3 tbsp good-quality balsamic vinaigrette
  • Option 2 homemade:
  • 1.5 tbsp – ¼ cup balsamic vinegar adjust to taste
  • 3 –4 tbsp extra virgin olive oil
  • A generous pinch of salt
  • Freshly ground black pepper to taste

Method
 

Cook the Farro
  1. Bring 3 cups of water or broth to a boil.
  2. Rinse the farro and add it to the pot with a generous pinch of salt.
  3. Reduce heat to a gentle simmer.
  4. Whole grain farro: 25–30 minutes
  5. Semi-pearled: 20 minutes
  6. Pearled: 15 minutes
  7. TJ’s 10-minute farro: ~10 minutes
  8. Cook until tender but still pleasantly chewy.
  9. Drain well using a fine-mesh strainer.
  10. Spread the farro on a plate or baking sheet and let it cool completely.
Prep the Fresh Ingredients
  1. Slice the cherry tomatoes in half and save their juices.
  2. Cut the mozzarella into bite-size pieces (or leave ciliegine whole).
  3. If using burrata, leave it whole for now.
  4. Stack basil leaves, roll them into a “cigar,” and slice into thin ribbons.
  5. If using red onion, slice it very thin.
  6. If using almonds, toast lightly in a dry skillet for 2–3 minutes.
Mix the Dressing
  1. Option 1: Use 3 tbsp store-bought balsamic vinaigrette.
  2. Option 2: Stir balsamic vinegar, olive oil, salt, and pepper together. Start with less vinegar and adjust to taste.
Combine the Salad
  1. Method A (best flavor):
  2. Add cooled farro to a large bowl.
  3. Pour the dressing over the farro and toss well.
  4. Add tomatoes and gently stir.
  5. Add mozzarella and basil.
  6. If using burrata, tear it into chunks now so the creamy center mixes through the salad.
  7. Add optional almonds and onions.
  8. Toss again and taste. Adjust salt, pepper, or balsamic as needed.
  9. Method B (quick method):
  10. Add all ingredients to a big bowl, drizzle dressing over everything, season, and toss.
Serve
  1. Serve slightly warm, room temperature, or cold. Tastes even better after resting for 1–2 hours.

Notes

  • This salad truly shines with ripe summer tomatoes. Winter tomatoes won’t give the same flavor.
  • Let the salad rest 30–60 minutes so the tomatoes release their juices into the dressing.
  • Add basil only once the farro is cool so it stays green and fresh.
  • Keeps up to 5 days in the fridge, making it great for meal prep.
  • Gluten-free? Swap farro with quinoa or buckwheat.
  • For extra protein, add grilled chicken, shrimp, or salmon.