Ingredients
3cupswater
1cupwhole farro,rinsed
¼tspkosher salt
1cupbalsamic vinegar
2tbsphoney
1½cupsbaby tomatoes,(9 ounces), cut in half
8ozfresh mozzarella,ciliegine cherry size, drained
1½cupsbaby arugula
1tbspbasil,chopped, plus more for garnish
extra virgin olive oil,for drizzling
black pepper,for seasoning
Preparation
Add 3 cups of water, rinsed farro, and salt to a medium saucepan.
Bring to a boil, and then reduce to a simmer over medium-low heat. Cook for about 30 minutes until the farro is tender.
Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.
Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat.
Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled. Allow to cool slightly, it will thicken more.
In a large bowl, combine the cooled farro, cut tomatoes, mozzarella, arugula, and chopped basil.
Drizzle the salad with olive oil and the balsamic vinegar reduction. Season with salt and pepper to taste. Garnish with more basil leaves if desired.
Serve and enjoy!
