Summer farro salad

Ingredients

• Farro

  Roland

  ½ cup or 90g

• White Onion

  Freshdirect

  1 medium or 111g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Curly Parsley

  Freshdirect

  1 tablespoon or 4g

• Salt

  Lowes Foods

  ½ tsp or 10g

• Whole Milk Mozzarella

  Wegmans

  56g

• Grape Tomatoes

  Weis

  15 Tomatoes or 425g

• Basil

  Mi Costenita

  3 tsp or 15g

• Olive Oil

  Wawa

  3 tablespoon or 45g

• Balsamic Vinegar of Modena

  Colavita

  1 tsp or 100g

• Tesco Red Wine Vinegar

  Tesco

  2 Teaspoon or 10g

• Honey

  Pure Clover - Kroger

  ⅓ tbsp or 7g

Directions

1. 1. Prepare the farro according to package.
2. 2. Add one onion half, garlic, handful of parsley and heat through. Let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
3. 3. Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered.