Caprese Farro Salad Recipe with Strawberries and Blueberries

4.91 from 11 votes

This Caprese Farro Salad is filled with the classic Caprese favorites like sweet tomatoes, smooth mozzarella and homemade basil pesto.

Prep Time20

Cook Time12

Total Time32

Cuisine: American

Keyword: Caprese Farro Salad, Farro, Farro Recipe, farro salad

Servings: servings

Prepare the farro. Rinse the farro with fresh clean water. Fill a large saucepan with cold, salted water and bring to a boil. Add the farro, stir, and reduce heat to medium low - the farro should be fully immersed in water. Cook for 25-30 minutes, or until the farro is cooked through. Drain completely and spread the cooked farro in a layer over a piece of parchment paper or over a clean baking sheet.
As the farro cooks and cools, prepare the pesto. In the bowl of a small food processor add the minced garlic, basil, pine nuts, olive oil or avocado (I chose avocado), parmesan cheese and juice from 1/2 a lemon. Process until smooth, with little bits of the basil remaining (no need to make a puree). Season with salt + pepper, to taste.
With the farro cooled and pesto prepared, assemble your salad.
In a large salad bowl toss together the farro with the pesto and remaining lemon juice. Add the tomatoes, strawberries, blueberries and mozzarella pearls and gently toss to combine. Season with additional salt and pepper, if desired.

Make this recipe gluten-free by replacing farro with quinoa, rice, or any other gluten-free grain.

Originally published May 29, 2017

Recipe inspired by A Beautiful Plate