Lunch
Italian Farro Salad
Description
Try this delicious and refreshing salad made with the ancient grain farro! It can be made up to 4 hours ahead of time.
Ingredients:
- 1 1/2 cups uncooked farro
- 4 cups water
- Dressing
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1/2 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic, finely chopped
- Salad
- 1 can (14 oz) Progresso™ artichoke hearts, drained and quartered
- 1 pint grape tomatoes, halved lengthwise
- 3/4 cup chopped red onion
- 1/2 cup (3 oz) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)
Directions:
- In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
- Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
- Toss Salad ingredients in bowl of farro. Toss with Dressing.
