It’s the season for eating outdoors! BBQs, picnics, and spending more time outside are all things I look forward to in the summer. With Fourth of July just around the corner, salads like this are what you need on the menu. This caprese farro salad is so easy, so fresh, and a twist on the classic caprese salad for you to enjoy all summer long.
When we honeymooned in Italy, we’d start the day with a big breakfast on a terrace overlooking Lake
Como and end the day at one of the many amazing restaurants in the area. For lunch, we would just stop at one of the numerous cafes and order glasses of wine and a caprese salad to share. It’s such a simple salad but really, sometimes simple is perfect. Adding nutty and chewy farro and tossing it with balsamic vinegar and olive oil bulks the salad up a bit, and switching classic mozzarella for creamy burrata ensures you get some of that cheese in every bite.
Farro can take a long time to cook, but I love the quick-cooking ten minute farro from Trader Joe’s. Every time I’m there I pick up a few bags to toss into salads like this one to make them a complete meal. This caprese farro salad would also be delicious for a light lunch or dinner with some crusty bread to soak up any leftover oil and vinegar. I recently started making sourdough bread myself and I want to eat it with everything!
I hope you make this for your next BBQ or picnic! It’s the absolute best when tomatoes are in season. Don’t let summer pass you by without enjoying this.
- 2 cups cooked farro
- ¼ cup balsamic vinegar
- 4 tbsp. olive oil
- 1 pint cherry or grape tomatoes, halved
- 4-6 oz. fresh burrata
- ½ cup basil leaves, cut into ribbons
- In a large bowl, toss farro with balsamic vinegar and olive oil. Add tomatoes and stir to combine.
- Tear fresh burrata into bite-sized pieces and add to the salad.
- Top with fresh basil and serve!
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