The Summer of Salads continues with make-ahead marvel Caprese Farro Salad.
While my Arugula Salad with Watermelon and Feta is a perfect appetizer for your fancy dinner party, you’ll want to haul along a container of Caprese Farro Salad to your next BBQ or neighborhood potluck.
One of the things I loved about Musical Chairs was the mood that it sets: think hot, lazy summer days along the breezy Connecticut coast; guests coming and going from a ramschackle summer house; and people coming together in the evenings for large, family-style dinners.
With all that summer fun going on, who wants to spend time slaving away in the kitchen?
Caprese Farro Salad is the perfect book-inspired recipe for Musical Chairs because of how easy it is to make ahead of time and serve to a large group.
I can totally see main character Bridget throwing this salad together in the morning, then shoving it into her fridge to chill while she goes to practice her cello, and later serving it up to her family and friends gathered round the table.
My husband loves all things Caprese, so Caprese Farro Salad is a nod to one of his favorite flavor combos.
While most Caprese dishes consist of only mozzarella, tomatoes, and basil, I twisted this dish in a pizza direction by throwing in some black olives and pepperoni.
And farro, of course.
I’ve mentioned before that I love to use quinoa as a substitute for pasta, and farro is another grain that really satisfies my carb cravings. It’s a little nutty, it’s a little chewy, and it really soaks up the salad’s homemade herby dressing.
I love me a good pasta salad, but farro salads are quickly climbing up the list of favorite summer meals.
You can serve Caprese Farro Salad either hot or cold, but I recommend it cold or at room temperature. It’s best after all the flavors have had time to marry together.
In addition to being a great take-along side dish, it makes for a refreshing light lunch or dinner. Plus, it’s healthy enough that even high and mighty Musical Chairs lifestyle guru Juliette Stark would have to approve of it.
(Okay, she would probably balk at the mozzarella cheese. But I don’t care!)
Blogger’s Note: These photos were taken using the Beechwood surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Click on http://replicasurfaces.com/awellreadtart (affiliate link) to learn about this favorite brand of mine.
Caprese Farro Salad
Ingredients
SALAD DRESSING INGREDIENTS
- 1 cup fresh basil leaves, packed (no stems)
- 4 tbsp fresh oregano, packed
- 1 tsp onion powder
- 1/8 tsp ground black pepper
- 1/4 tsp salt
- 1 1/2 tsp red wine vinegar
- 2 tsp honey
- 1/4 cup extra virgin olive oil
- 2 tbsp grated pecorino romano cheese
SALAD INGREDIENTS
- 2 cups uncooked farro
- 1 1/2 cups grape tomatoes, halved
- 2.25 oz canned sliced black olives, drained
- 1 cup mini mozzarella balls, halved
- 5-6 large slices of pepperoni, torn into bite-sized pieces
Instructions
PREP INSTRUCTIONS
- Slice tomatoes and mozz balls in half, then set aside.
- Tear pepperoni into pieces and set aside.
- Cook farro according to package directions. Drain, then set aside and keep warm.
- While the farro cooks, make the salad dressing: Add all the salad dressing ingredients to a small food processor and pulse to combine, then puree into a thick but pourable dressing. Taste, add additional salt and/or pepper if desired, then set aside.
SALAD INSTRUCTIONS
- Add the warm, cooked farro to a large salad bowl, then pour in the homemade salad dressing.
- Add the tomatoes, mozz balls, olives, pepperoni, and grated cheese, then toss until all ingredients combined and are thoroughly coated in the dressing.
- Refrigerate 2-4 hours, or overnight, then serve cold or at room temperature. Sprinkle with extra grated pecorino romano cheese before serving if desired.
