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.
- 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.