Farro Caprese Salad brings whole grains to a classic Italian pairing of juicy tomatoes and fresh mozzarella. Nutty farro is cooked until tender and chilled, then tossed with peppery arugula, cherry tomatoes, and soft mozzarella, finished with a sweet-tangy balsamic reduction and a drizzle of extra-virgin olive oil.
While the farro simmers, prepare a simple honey-balsamic reduction to dress the salad. This hearty version of Caprese adds texture and whole-grain nutrition, making it a satisfying appetizer or light main. Use chilled farro so the greens stay crisp and the cheese keeps its shape.
Farro Caprese Salad
This Farro Caprese Salad layers familiar Mediterranean flavors into a more substantial dish. Sweet cherry tomatoes and bite-sized fresh mozzarella (ciliegine) are tossed with peppery arugula, chopped basil, and chewy farro for a balanced texture and flavor profile. A lightly reduced balsamic with honey adds a glossy, sweet-tart finish while a touch of olive oil rounds out the flavors.
Italian cooking emphasizes quality ingredients and simple techniques. For this salad, choose ripe tomatoes, creamy fresh mozzarella, and a good extra-virgin olive oil. The balsamic reduction is quick to make and intensifies the vinegar’s flavor while adding body so it clings to the grains and greens.
How to make Farro Caprese Salad
- Simmer rinsed farro in salted water until tender, about 20–30 minutes depending on the variety.
- Drain the farro thoroughly and spread it on a plate to chill in the refrigerator so it won’t wilt the greens or melt the cheese.
- Combine balsamic vinegar and honey in a small saucepan, bring briefly to a boil, then reduce to a simmer.
- Reduce until the mixture is thick and syrupy (about half the volume), then let cool—this makes a glaze that clings to the salad.
- Toss the chilled farro with halved cherry tomatoes, drained mozzarella pearls, arugula, and chopped basil.
- Drizzle with extra-virgin olive oil and the cooled balsamic reduction. Season with salt and freshly ground black pepper, and garnish with extra basil if desired.
How to cook farro
Farro is an ancient wheat grain with a nutty flavor and chewy texture. It’s sold whole, semi-pearled, or pearled—the more processed the grain, the faster it cooks—so check packaging for specific times. For whole farro, simmering in plenty of water like pasta works well: use a ratio of about 3 cups water to 1 cup farro, simmer until tender, then drain and cool.
Chilling the farro before assembling prevents the arugula and mozzarella from wilting or softening. Once cooled, combine the grains with the other ingredients for a salad that holds up well at room temperature or chilled.
How to make a balsamic reduction
To make a balsamic reduction, heat balsamic vinegar and honey together. Bring to a brief boil, then lower the heat and simmer gently until reduced by about half and thickened to a syrupy consistency. Watch for small bubbles as water evaporates—this indicates the reduction is progressing. Allow the glaze to cool; it will thicken further and coat the salad ingredients beautifully.
Ingredients
- 3 cups water
- 1 cup whole farro, rinsed
- ¼ teaspoon kosher salt
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 1½ cups baby tomatoes, halved (about 9 ounces)
- 8 ounces fresh mozzarella (ciliegine), drained
- 1½ cups baby arugula
- 1 tablespoon chopped basil, plus extra for garnish
- Extra-virgin olive oil, for drizzling
- Black pepper, to taste
Instructions
- In a medium saucepan, combine 3 cups water, rinsed farro, and ¼ teaspoon kosher salt. Bring to a boil, then reduce to a simmer over medium-low heat and cook until the farro is tender, about 30 minutes for whole farro.
- Drain the farro and spread it on a plate or shallow pan to cool quickly; refrigerate until chilled.
- While the farro cooks, combine 1 cup balsamic vinegar and 2 tablespoons honey in a small saucepan. Bring briefly to a boil, then reduce heat and simmer until the liquid reduces to about ½ cup and reaches a syrupy consistency, about 15–18 minutes. Let cool; it will thicken further.
- In a large bowl, combine the chilled farro, halved tomatoes, drained mozzarella, arugula, and chopped basil.
- Drizzle with extra-virgin olive oil and the cooled balsamic reduction. Season with salt and freshly ground black pepper to taste. Garnish with additional basil leaves if desired and serve.
Farro Caprese Salad
Ingredients
- 3 cups water
- 1 cup whole farro, rinsed
- ¼ teaspoon kosher salt
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 1½ cups baby tomatoes, halved (9 ounces)
- 8 ounces fresh mozzarella (ciliegine), drained
- 1½ cups baby arugula
- 1 tablespoon chopped basil, plus more for garnish
- Extra-virgin olive oil, for drizzling
- Black pepper, for seasoning
Instructions
- Add 3 cups water, rinsed farro, and salt to a medium saucepan.
- Bring to a boil, reduce to a simmer, and cook until farro is tender, about 30 minutes.
- Drain the farro and transfer to a plate; chill in the refrigerator.
- Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, then simmer until reduced to about ½ cup and syrupy, 15–18 minutes. Cool slightly.
- In a large bowl combine the cooled farro, halved tomatoes, mozzarella, arugula, and chopped basil.
- Drizzle with olive oil and the balsamic reduction. Season with salt and pepper and garnish with basil leaves.
Nutrition
Nutrition information is an approximation.