I’m so sick of winter that I’ve decided I’m just going to start pretending it’s warm outside and whipping up summer recipes. Last week I made this caprese salad with farro. It was so quick, easy, filling and delicious!
I used to be intimidated by farro because I didn’t know where to find it or how to cook it. Turns out I’m beyond lazy for not looking a little harder. It’s in the pasta aisle and all you have to do is boil water! Look for the kind that cooks in 10 minutes. I got mine at Trader Joe’s, because I live there.
Total Thyme: 15 minutes
Farro: 1 8.8oz bag of the quick cooking kind (Serves 3. If you get a different size bag measure it out to make 3 servings)
Chicken Breasts: 2
Mozzarella: 8 oz container of the mini balls (I can’t type that without laughing)
Cherry Tomatoes: 1 pint
Fresh Basil: 2 handfuls
Olive Oil: 5 tablespoons
Balsamic Vinegar: ¼ cup for salad, ¼ cup to cook chicken
Salt & Pepper
Cook farro according to package directions. While that’s cooking….
Chop chicken into bite-size pieces.
Add some non-stick spray or a drizzle of oil to a pan and heat to medium. dd chicken and ¼ cup balsamic to pan. Cook chicken through.
Cut your cherry tomatoes in half.
Chop or tear basil into loose pieces.
Chop mozzarella balls into half.
Once the farro is done cooking, drain and pour into a large bowl.
Add olive oil, ¼ cup balsamic vinegar, salt, pepper, chicken, mozzarella, tomatoes & chicken. Top with basil.
Mix well, divide between plates and enjoy!