Farro Caprese and Prosciutto Salad

The first time I had farro was in NY, a little over six years ago. I didn’t even know it existed before then. I was I NYC and I had a fried farro arugula salad and it was pretty much the best thing I had ever tasted. If you have never tried farro, it’s a delicious and nutritious grain. It's an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins. It's also a much healthier alternative to other refined grains. You can boil it just like pasta and add it to a salad or soup or eat it plain. This time I added mozzarella, tomatoes, prosciutto, and fresh herbs.

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Farro Caprese and Prosciutto Salad

Ingredients

2 cups dry farro

1/3 cup extra virgin olive oil

2 1/2 tablespoons balsamic vinegar

Zest and juice of 1 or 2 lemons

2 teaspoons honey

1 tsp kosher salt

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes

2 tablespoons fresh thyme leaves, chopped

1 cup fresh basil leaves, roughly chopped

1/2 cup baby arugula

2-3 cups cherry tomatoes, halved

2 cups fresh bocconcini (small mozzarella balls) or torn mozzarella

4 ounces prosciutto

Directions

1. Bring a large pot of salted water to a boil. Cook the farro according to package directions, about 10-15 minutes. Drain and let cool.

2. In a large bowl, combine olive oil, balsamic vinegar, lemon zest, lemon juice, honey, thyme, red pepper flakes, kosher salt, and ground pepper.

3. Add the cooled farro and half of the basil. Toss to coat with dressing.

4. Add cherry tomatoes, mozzarella balls, arugula, remaining basil, and toss again.

5. Tear your prosciutto and place around the salad. Sprinkle with more thyme, salt, pepper and a squeeze of lemon juice. Serve immediately.

Farro Caprese and Prosciutto Salad

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Yield: 4-6

Author: Jessie Daye

Prep time: 25 MCook time: 15 MTotal time: 40 M

Ingredients:

• 2 cups dry farro
• 1/3 cup extra virgin olive oil
• 2 1/2 tablespoons balsamic vinegar
• Zest and juice of 1 or 2 lemons
• 2 teaspoons honey
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 tablespoons fresh thyme leaves, chopped
• 1 cup fresh basil leaves, roughly chopped
• 1/2 cup baby arugula
• 2-3 cups cherry tomatoes, halved
• 2 cups fresh bocconcini (small mozzarella balls) or torn mozzarella
• 4 ounces prosciutto

Instructions:

1. Bring a large pot of salted water to a boil. Cook the farro according to package directions, about 10-15 minutes. Drain and let cool.
2. In a large bowl, combine olive oil, balsamic vinegar, lemon zest, lemon juice, honey, thyme, red pepper flakes, kosher salt, and ground pepper.
3. Add the cooled farro and half of the basil. Toss to coat with dressing.
4. Add cherry tomatoes, mozzarella balls, arugula, remaining basil, and toss again.
5. Tear your prosciutto and place around the salad. Sprinkle with more thyme, salt, pepper and a squeeze of lemon juice. Serve immediately.

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