Servings: 12

Ingredients:

1 pound farro, soaked and cooked according to package directions

2 16-ounce jars Giardiniera (pickled vegetables), drained and chopped

12 ounces smoked mozzarella cheese, cut into small cubes

White balsamic vinegar to taste

Extra virgin olive oil (preferably Greek olive oil), to taste

Sea salt and freshly ground black pepper, to taste

2 pints grape tomatoes, cut into halves

4 ounces arugula

Directions:

1.         Prepare farro according to package directions, and drain well. Combine farro with chopped Giardiniera and smoked mozzarella.

2.         Dress salad with enough white balsamic vinegar and olive oil to taste. Season salad with salt and pepper to taste. Add the grape tomatoes and arugula, and then adjust the dressing and seasoning, if desired.