Summer Farro Salad
  • 1 cup of uncooked farro
  • 1 8oz. container of fresh mozzarella pearl size, or chunked up from a larger ball, drained and patted dry
  • 1 small yellow squash and 1 small zucchini made into ribbons with a vegetable peeler
  • 1 large ear of corn, cooked and kernels shucked
  • 1 container of rainbow colored cherry tomatoes, cut in half
  • kalamata olives, a good handful
  • fresh basil
  • 1 garlic clove
  • olive oil
  • 1 lemon
  • Whisk together ½ cup extra virgin olive oil and the juice of one lemon, salt and pepper
  1. Place the farro and three cups of water with a pinch of salt into a sauce pan, bring it to a boil then cover and simmer for about 25 minutes. water should be absorbed and farro tender but still chewy.
  2. Drain farro, then spread it out onto a rimmed baking sheet so it can cool down without continuing to cook.
  3. In a bowl add the sliced tomatoes, one grated garlic clove, some chopped basil and enough olive oil to coat. Let it sit for a little bit so juices can start flowing.
  4. Grab a bigger bowl and add all the ingredients, along with the tomatoes and gently toss together. Spoon some of the lemon and olive oil dressing all over and toss carefully, to taste.
  5. Spread salad mixture onto a nice platter adding as much chopped basil as you like, plus salt and pepper to taste.
Recipe by Proud Italian Cook at