Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint | The Jewish Week | Food & Wine

Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint

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Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint

When farro salad replaced pasta salad as the “it” side dish on the picnic-potluck-barbecue circuit, it fell prey to the same problems of bland and starchy mediocrity. Not so this recipe, which combats the potential pitfalls with two simple techniques. The first is to generously salt the cooking water so the farro can thoroughly absorb the seasonings as it softens and swells. The second is to make sure to add in enough diverse, bright, and multitextured ingredients to keep each bite a little different from the last. In this case, ripe cherry tomatoes, cubes of brawny smoked mozzarella, and a handful of fresh green mint do the job with grace, and allow for the salad to be mixed together up to four hours ahead. Just drizzle with a little more good olive oil right before serving.

Naturally, you can break this out at your next picnic-potluck-barbecue.

Servings & Times
Yield:
  • Serves 4
Total Time:
  • 45 min
Ingredients

1 teaspoon fine sea salt, plus more as needed

2 cups farro

4 teaspoons sherry vinegar or cider vinegar, plus more to taste

1 pint cherry tomatoes, halved

6 ounces smoked mozzarella, cubed

½ cup torn fresh mint leaves

¼ cup extra-virgin olive oil

Freshly ground black pepper to taste

Lemon wedges, for serving (optional)

Steps

1. Bring a medium pot of heavily salted water to a boil and add the farro. Simmer until tender, usually 15 to 25 minutes, though some varieties can take up to an hour (replenish the water if the level runs low).

2. Drain the farro, and while it is still warm, stir in the vinegar and ½ teaspoon fine sea salt. Let the farro cool to room temperature, about 20 minutes. (Or cook the farro up to 8 hours ahead and keep it at room temperature.)

3. Sprinkle the cherry tomatoes with the remaining ½ teaspoon fine sea salt, and then stir them into the farro along with the mozzarella, mint, and olive oil. Season heavily with black pepper. Taste, and add more salt and/or vinegar if needed, and a squeeze of lemon for brightness if you like.


Reprinted from Dinner. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.