Caprese Farro Salad
Servings 4 depending on how you use it
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.