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. Farro should be fully immersed in water. Cook for 25-30 minutes, or until farro is cooked through. Drain completely and spread the cooked farro in a layer over a piece of parchment paper or clean baking sheet.
As the farro cooks or 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 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.
Make gluten-free by replacing farro with quinoa, rice or other gluten-free grain.Recipe inspired by A Beautiful Plate