The perfect side dish to bring to your next barbecue.
Hearty grain salads like this one from Dinner: Changing the Game have become trendy for a good reason. Nutty farro packs far more pizazz than plain old pasta salad, while cubes of smoked mozzarella and fresh mint add interest to every bite.
Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint
- 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)
- 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).
- 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.)
- 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.