Italian Farro Salad

Italian Farro Salad


Serves 6

2 cups farro

1 pint cherry or grape tomatoes, halved or quartered if large

1 small bunch arugula, ends trimmed, cleaned well and completely dried

8 oz mozzarella pearls, halved

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon dried oregano

Ground black pepper to taste


Rinse and drain farro, then cook according to package instructions.

When cooked, drain and run under cold water to stop the cooking. Drain well again and transfer to a large bowl.

Roughly chop the arugula and add to the bowl together with the tomatoes and the mozzarella.

Drizzle with olive oil, sprinkle with salt, oregano, and ground black pepper, and give a good stir.
Take a taste and adjust seasoning as needed.

Refrigerate for at least 1 hour before serving.

Properly stored, farro salad will last for 3 to 5 days.