We love farro around here. As a side dish or the base of a hearty grain salad, it’s a staple in our pantry, so when I saw Jennifer Perillo’s recipe for Summer Farro Salad, a finalist in this week’s best fresh mozzarella recipe contest, I knew I’d have to try it.
I’ve made similar farro salads before, but Jennie’s recipe includes some great little grace notes that make this dish sing: cooking the farro with aromatics infuses the grains with flavor, and the vinaigrette combines both sweet and tart flavors that marry really nicely with the other flavors in the dish. I thought the chopped olives were a particularly nice touch.
The mix of textures was probably what I loved the most – the soft mozzarella chunks playing against the tender bite of the farro and the pop of my little cherry tomatoes made for a really enjoyable dish. I’ll admit I was worried that the honey in the dressing would be just a little too much for my taste when I tasted it on its own, but every time I got a spoonful of the dressed salad loaded up with each element, I couldn’t believe how well balanced it all was. This is a delicious dish, great as last night’s dinner, and as today’s lunch. Thanks, Jennie!