Tomato + Farro Mozzarella Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup uncooked farro
  • 2-1/2 cups veggie stock
  • 2 veggie boullion cubes
  • 8 oz of fresh mozzarella
  • 1 pint grape or cherry tomatoes
  • 2 tablespoons of extra virgin olive oil
  • 3 tablespoons of balsamic vinegar
  • 6 - 8 fresh basil leaves
  • ¼ cup chopped flat leaf parsley
  • Black pepper to taste
  • Pinch of coarse sea salt
  1. Rinse farro in a sieve or strainer.
  2. Bring veggie stock to a boil, add the farro and then return to a boil.
  3. Reduce to a simmer as soon as it comes to a boil, cover and allow to simmer for 20 - 30 minutes or until the liquid is absorbed.
  4. While the farro is cooking, cut mozzarella into bite-size chunks and slice tomatoes in half.
  5. When the farro is cooked, combine everything in a large mixing bowl, adding the olive oil and balsamic vinegar and stirring just until combined.
  6. Add more vinegar if you’d like as some will absorb into the barley as it cools.
  7. Add sea salt and fresh cracked black pepper to taste and chop up your basil and parsley to add right at the end.
  8. Serve immediately and eat warm or chill and serve cold. Either way is delicious!
Recipe by The Sweetest Occasion at