This satisfying summer recipe packs a healthy punch.
Farro is an ancient whole-grain that is loaded with fiber and adds a new twist to the classic caprese salad. Fiber is essential to wellness, aiding in digestion and improving bowel function – and it has been linked to cancer prevention and heart health. But you’ll want to prepare this dish because it’s delicious, too!
STRAWBERRY CAPRESE FARRO SALAD
Adapted from ABeautifulPlate.com
1 cup farro, rinsed (can substitute wheat berries)
1 small garlic clove
1 cup fresh basil leaves, packed
1/4 cup toasted pine nuts
1/2 cup extra virgin olive oil
2 Tbsp finely grated Parmigiano-Reggiano cheese
Freshly ground black pepper
1 cup fresh strawberries, hulled and quartered
5 oz fresh mozzarella pearls
1/2 cup sungold, cherry, or other small
heirloom tomatoes, halved
1. Fill a medium saucepan with cold, salted water and bring to a boil. Add the rinsed farro; stir and cook for 25 to 30 minutes or until the farro is tender and cooked through. Drain and place in a large mixing bowl. Cool completely at room temperature or place in refrigerator for 10-15 minutes to speed up the process.
2. As the farro is cooling, prepare the pesto. In a large food processor, pulse the garlic until finely minced. Add the basil leaves and pine nuts and pulse until coarsely chopped, scraping the sides of the bowl as necessary. Slowly pour in the olive oil, processing until mostly smooth. Stir in the grated cheese. Season to taste with salt and pepper.
3. Once the farro has cooled, place in a large serving bowl and generously toss with the pesto until evenly coated. Add the strawberries, mozzarella pearls, and tomatoes and toss gently. Season to taste with salt and pepper. Serve at room temperature.