Description
A refreshing summer twist on the classic Caprese, this salad uses hearty farro, juicy tomatoes, vegan mozzarella, and fragrant basil for a deliciously balanced plant-based meal or side.
Ingredients
1 cup uncooked farro (pearled or semi-pearled is ideal)
1 pint cherry or heirloom tomatoes, halved
1 cup vegan mozzarella balls or cubes (marinated optional)
1 packed cup fresh basil leaves
2 tablespoons olive oil (cold-pressed)
1 tablespoon red wine vinegar (or balsamic glaze)
½ teaspoon sea salt
Freshly cracked black pepper
Optional: roasted pine nuts or sunflower seeds for crunch
Instructions
1. Rinse farro under cold running water.
2. In a medium saucepan, combine farro with triple the water (1 cup farro = 3 cups water). Add a pinch of salt.
3. Bring to a boil, reduce heat, and simmer covered for 20–25 minutes until tender but still chewy.
4. Drain excess water and spread cooked farro on a baking sheet to cool for 10–15 minutes.
5. In a large bowl, gently toss the cherry tomatoes, vegan mozzarella, and chopped basil.
6. Add the cooled farro and drizzle with olive oil and vinegar. Season with salt and black pepper.
7. Optional: Sprinkle sunflower seeds or roasted nuts for texture.
8. Let sit 5–10 minutes before serving to enhance flavor.
Notes
Keep dressing separate until serving if taking to a picnic.
Store undressed salad up to 5 days; dressed version lasts 2–3 days.
Swap basil with parsley or mint for a fresh twist.
Add roasted chickpeas or grilled peaches for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: farro, caprese, vegan salad, summer recipe, plant-based