FARRO ALLA CAPRESE – FARRO WITH TOMATOES, BASIL AND MOZZARELLA
September is such a nice month here, it warm but not hot and there are a lot of nice fruits and vegs. The only thing I don’t like about it is that it leaves me with this feeling of now or never more (for a while). So I try to eat as much fresh produce as possible, I eat a lot of fresh tomatoes now when they are sweet and tasty. This little salad perfect for lunch or on a buffet table, few ingredients and pretty quick to make!
FARRO ALLA CAPRESE – FARRO/SPELT WITH TOMATOES, BASIL AND MOZZARELLA
- Cook the farro.
- While it is cooking away you chop the tomatoes really fine, I used my mezzaluna knife, together with the basil leaves.
- Put the chopped tomatoes in a bowl, add mozzarella cut into smallish pieces, salt and olive oil. Mix.
- Drain the farro and let it cool down a bit (if it’s too hot when you mix them, the mozzarella will melt) before you add it to the bowl.
- Stir well and serve. It gets tastier if you let it stand for a while.