Farro with Tomatoes & Mozzarella



  • Farro, ¾ cup (4 oz/125 g)
  • Vegetable broth or stock, cups (20 fl oz/625 ml), homemade or purchased
  • Plum (Roma) tomatoes, 2 large, halved lengthwise, seeded, and coarsely chopped
  • Fresh mozzarella cheese balls (bocconcini), ¼ lb (125 g), halved
  • Balsamic vinegar, 2 teaspoons
  • Red wine vinegar, 2 teaspoons
  • Salt and freshly ground pepper
  • Olive oil, 1 tablespoon
  • Fresh basil, 8 large leaves, cut into thin strips


  • Soak the farro

    Place the farro in a bowl with 3 cups (24 fl oz/750 ml) water and let stand at room temperature for 2 hours.

  • Simmer the farro

    Drain the farro and place in a saucepan. Add the broth and bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Let stand, covered, for 10 minutes. Transfer to a bowl and let cool to room temperature.

  • Assemble the salad

    Add the tomatoes and cheese to the farro. In a small bowl, whisk together the vinegars, 1 teaspoon salt, and teaspoon pepper. Whisk in the oil until smooth. Pour over the salad, add the basil, and toss with a fork. Spoon into bowls and serve.