Caprese de Farro

Circle B Kitchen

Recipe courtesy Gabriele Corcos and Debi Mazar

  • 1 pound farro
  • 10 ounces organic cherry tomatoes, sliced into quarters
  • 1 (5-ounce) ball fresh mozzarella (packed in water), chopped
  • 1 handful fresh basil leaves, torn
  • 2 ounces pitted kalamata olives
  • Extra-virgin olive oil, for serving
  • Kosher salt and freshly ground black pepper

Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside.

Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives.

Season with a good quality extra-virgin olive oil, salt, and pepper, to taste.

Serve right away or cover and refrigerate. Will keep for several days.