This salad is a perfect dish to whip up right now as farmers markets and grocery stores alike are overflowing with tomatoes. It shows off the tomatoes fresh taste with the tried and true compliments of mozzarella and basil. Combined with the chewy farro this is a healthy dish fit for any lunch + dinner + or picnic table! Serve on top of salad, or with grilled chicken. I ended up doubling the amount of basil, olives, and tomatoes shown below, I would definitely recommend doing so as well.
Tomato, Mozzarella, & Farro Salad + Basil ~ from Extra Virgin
1 pound farro
10 ounces cherry tomatoes, quartered
large handful of fresh basil leaves
1 (5-ounce) ball fresh mozzarella cheese, cut into small chunks
2 ounces pitted kalamata olives
extra virgin olive oil
salt and freshly ground black pepper, to taste
Cook farro according to package directions, you want your farro to be cooked but still have a nice chew (usually just under 20 minutes). Drain and rinse the farro in cold water. In a large bowl mix the farro with the tomatoes, basil, mozzarella and olives. Drizzle with olive oil and add salt and pepper to taste. Serve right away or keep in the fridge.