Tomato and Farro

October 21st, 2010 by Erin Gennow
Tomato and Farro Salad

Tomato and Farro Salad

Here’s another quick salad, thrown together with ingredients I had on hand.  You can substitute ingredients depending on what you have in the refrigerator.  You could use barley, wheat berries, or cous cous instead of farro.  If you don’t have a lemon, use a basic vinaigrette dressing.  Any type of mozzarella cheese will work here as well.  If you don’t have mozzarella I would try and at least use a fairly mild cheese like Fontina or Monterey Jack.  I do like coarse sea salt on this salad.  It pairs nicely with the tomatoes and adds a bit of a crunch.

Prep Time: 5 minutes

Serves: 4 as a side dish, 2 as a main dish


1 cup tomato, diced (1 large or 2 medium)

1 cup farro, cooked

½ cup mozzarella cheese, cubed (or bucconcini mozzarella)

Extra virgin olive oil

1 lemon, zest and juice

Coarse sea or kosher salt and freshly ground pepper, to taste


Dice the tomatoes and cube the cheese.

Add the farro to a large serving bowl, top with the cheese and the diced tomatoes.

Drizzle the salad with extra virgin olive oil and sprinkle with lemon zest.  Squeeze fresh lemon juice over the salad.  Sprinkle with sea salt and freshly ground black pepper.

Serve with a piece of crusty bread.


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