• About
  • Browse Recipes
  • FAQs
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Salads » Caprese Farro Salad with Strawberries and Blueberries

Caprese Farro Salad with Strawberries and Blueberries

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 7, 2021
4.91 from 11 votes


Last Updated June 7, 2021 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

664 shares
jump to recipe
caprese farro salad recipe
plate with salad containing strawberries blueberries farro caprese

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.

Overhead image of a large white bowl filled with farro tossed in homemade pesto and served mixed with fresh strawberries, blueberries, mozzarella cheese, and tomatoes.

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.

Caprese farro salad with fresh berries, tomatoes, mozzarella cheese, and basil pesto in a large serving bowl.

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.

Large white bowl filled with farro tossed in homemade pesto and served mixed with fresh strawberries, blueberries, mozzarella cheese, and tomatoes.

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

Caprese farro salad with fresh berries, tomatoes, mozzarella cheese, and basil pesto in a large serving bowl.

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.

Large white bowl filled with farro tossed in homemade pesto and served mixed with fresh strawberries, blueberries, mozzarella cheese, and tomatoes.

Caprese Farro Salad with Strawberries and Blueberries

4.91 from 11 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Caprese Farro Salad is filled with the classic Caprese favorites like sweet tomatoes, smooth mozzarella and homemade basil pesto.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 549 kcal

Ingredients
 
 

FOR THE PESTO

  • 4 cloves garlic - minced
  • 1 cup fresh basil - err on the side of more rather than less
  • ⅓ cup pine nuts
  • ⅓ cup olive oil - OR 1 avocado
  • 3 tablespoon fresh parmesan cheese - grated
  • 1 lemon juiced - divided
  • Salt + Pepper - to taste

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
Prevent your screen from going dark

Instructions
 

  • 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.

Jessica's Notes

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

Nutritional Information

Calories: 549kcal | Carbohydrates: 66g | Protein: 17g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 80mg | Potassium: 499mg | Fiber: 13g | Sugar: 9g | Vitamin A: 503IU | Vitamin C: 61mg | Calcium: 215mg | Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Caprese Farro Salad, Farro, Farro Recipe, farro salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

664 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

Reader Favorites

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • grilled veggie skewers up close Easy Grilled Veggie Skewers
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure