Circle B Kitchen
Recipe courtesy Gabriele Corcos and Debi Mazar
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.