Ingredients55 m servings 178
- Mix farro and Swanson(R) Chicken Broth together in a saucepan; bring to a boil. Reduce heat to medium-low and allow to simmer until tender, about 30 minutes. Drain; allow to cool completely.
- Transfer cooled farro to a bowl. Stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette and mix well.
- Cook's Note:
- Other grains such as barley or spelt could easily be substituted for farro.
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Per Serving: 178 calories; 8.3 20.9 8 11 516 Full nutrition
ReviewsRead all reviews 9
I added cucumber but followed the recipe otherwise. It was fantastic with the balsamic dressing I made from scratch. This was the first time I've used farro and it has a delicious nutty flavor o...
We made this multiple times this summer and served this dish to guests. I highly recommend it! It's refreshing and satisfying.
Delicious!! My husband and I are trying to eat healthier so I made this Farro salad for lunch today. I have food allergies so I omitted the nuts. I used ciliegine (small cherry size mozzarella b...
Great recipe! Only my 2nd time cooking farro (which I found in Whole Foods). I made this without the mozzarella to keep it dairy-free and it was still great! I used 1-1/2 T each olive oil and...
I made the most basic version of this; just broth and farro. My kids love it! I’ll be making it again, next time with all the other ingredients
Adding Farro to the traditional Caprese salad offers fiber, protein. It was a wonderful side to Saturday football games. Everyone really liked the salad.
Really fun side salad and an easy introduction to farro for folks who haven't tried it yet. Personally I wanted more tomato/cheese/dressing to the farro ratio.