“More farro salads!” my almost-always hungry son bellowed. I had farro, but what else did I have on hand that I could match with a recipe. Thank goodness for halfbakedharvest and their Caprese Prosciutto Farro Salad. What an eye-opener to combine these ingredients all together. Take a look:
INGREDIENTS
2 cups dry farro or quinoa
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
zest and juice of 1 lemon
2 teaspoons honey
2 tablespoons fresh thyme leaves
1 pinch crushed red pepper flakes
kosher salt and black pepper
1 cup fresh basil leaves, roughly chopped
2-3 cups cherry tomatoes, halved if large
8 ounces fresh bocconcini (small mozzarella balls) or torn mozzarella
3 ounces prosciutto
mixed herbs, for topping (optional) INSTRUCTIONS
1. Bring a large pot of lightly salted water to boil. Boil the farro according to package directions, about 20 minutes. Drain.
2. Meanwhile, in a large salad bowl, combine the olive oil, balsamic vinegar, lemon zest, lemon juice, honey, thyme, red pepper flakes, salt, and pepper. Add the hot farro and half of the basil. Vigorously toss to combine. Let the farro cool.
3. To the salad, add the cherry tomatoes, mozzarella, and remaining basil, gently toss. Arrange the prosciutto and fresh herbs on top. Serve the salad at room temperature or chilled. Delish! :