Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint
This cookout-friendly salad combines chewy whole grains and bright, flavorful mix-ins for a summery side dish.
Keyword: cherry tomatoes, Farro salad
Author: Melissa Clark
1teaspoonfine sea salt,plus more as needed
4teaspoonssherry vinegar or cider vinegar,plus more to taste
½cuptorn fresh mint leaves
¼cupextra-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.
Used with permission from Dinner: Changing the Game by Melissa Clark, Clarkson Potter, an imprint of Penguin Random House, 2017. Photography by Eric Wolfinger