This Caprese Farro Salad is filled with classic Caprese flavors including sweet tomatoes, mozzarella cheese, and homemade basil pesto with a sweet surprise from fresh summer strawberries and blueberries. Enjoy this healthy and delicious summer salad for lunch or dinner, or share it at your next family gathering.
Summer Farro Salad Recipe
This salad is a beautiful thing, you guys. Perfect as an easy dinner, bbq side dish, pot luck addition, vegetarian menu option, or just leftover for lunch, it literally covers all the bases. I have loved Caprese salads for, well, forever. Any excuse to eat big chunks of mozzarella with fresh sweet tomatoes and I am all in. There is just one small problem with these delicious salads – they’re not filling enough for my hearty appetite.
So, I decided to fix this tiny little problem by coming up with this salad.
Filled with all of the classic Caprese must-haves like sweet tomatoes, fresh mozzarella cheese, and homemade basil pesto, this salad also comes with FARRO.
Farro is an easy-to-cook ancient grain packed full of fiber, protein, and nutrients like magnesium and iron. And although farro does contain gluten, it is in lower levels than traditional wheat. The addition of this ancient grain takes this salad from a delicious appetizer or side dish to a balanced and fulfilling meal.
But, that’s not all.
A salad wouldn’t be a salad without fruit. Ok, that’s not true, but a salad wouldn’t be a summer salad without fruit.
Caprese salads and strawberries were practically made for each other so that was an easy decision. Then I looked in my refrigerator and saw some blueberries so naturally the blueberries had to go in there too. I could have continued to add more (things like avocado, nuts, and seeds), but I pumped the breaks and put flowers in there instead.
The flowers are an optional addition – no pressure. Although I highly recommend it. If you do plan on adding some flowers and you also plan on serving this salad to a large group of people, please make sure they’re edible.
Possible Modifications and Substitutions
- Swap the farro for quinoa or rice (both gluten-free) or cooked and drained orzo (or any other small pasta).
- Trade the homemade pesto (or leave it in there) for a reduced balsamic vinegar/ balsamic glaze.
- Add some cooked chickpeas or baked chicken for even more protein!
- Add some fresh greens – arugula would be my first choice.
- Save leftovers for up to 2-3 days when store in an airtight container in the refrigerator.
Looking for more summer salad recipes? Try these reader favorites:
- Cold Asian Pasta Salad Recipe with Chicken
- The Best Italian Pasta Salad Recipe
- Orzo Arugula Salad with Feta and Grapes
- Spinach Pasta Salad Recipe with Strawberries
- Loaded Chicken Ranch Pasta Salad
- Easy Tomato Salad Recipe with Homemade Vinaigrette
Have you tried making this Easy Caprese Farro Salad?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Caprese Farro Salad with Strawberries and Blueberries
FOR THE PESTO
FOR THE SALAD
- 2 cups farro (rinsed)
- 10 oz cherry tomatoes (washed and halved)
- 16 oz fresh strawberries
- 6 oz fresh blueberries
- 8 oz fresh whole milk mozzarella pearls (liquid discarded)
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)