Recipe

Farro & Fresh Mozzarella Salad with Arugula Walnut Pesto

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Farro & Fresh Mozzarella Salad with Arugula Walnut Pesto

Photo by thirschfeld

This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
A&M's Testing Notes: I made this salad for a dinner party and we all really enjoyed it. The pesto was gorgeous and very tasty. We really loved the farro and thought that the salad, even without the pesto, was...
I made this salad for a dinner party and we all really enjoyed it. The pesto was gorgeous and very tasty. We really loved the farro and thought that the salad, even without the pesto, was delicious, with a nice kick from the red pepper flakes. It was also beautiful -- thirschfeld's instructions were very clear as to cutting the tomatoes and cheese into small cubes. That made for a beautiful, well balanced salad, which on its own could be a light lunch. With the pesto, it's rich and smooth and creamy. I thought all the flavors melded together beautifully. I did add a bit more lemon -- it brightened up the flavor of the pesto considerably. - drbabs

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Chef
thirschfeld's Notes: I like to use whole grains for salads. In this one the pesto really compliments the grain and the mozzarella lends a creaminess that tames the peppery arugula. There is more pesto than the...
I like to use whole grains for salads. In this one the pesto really compliments the grain and the mozzarella lends a creaminess that tames the peppery arugula. There is more pesto than the recipe calls for because it is better to be able to add more to your taste than fall short and not have enough. If you have extra try it in your omelet in the morning. - thirschfeld

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Serves 4 to 6

For the pesto::

2 cups arugula, washed and dried Ask the
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1 teaspoon fresh garlic, minced Ask the
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1/2 cup walnuts, toasted Ask the
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1 cup Manchego cheese, grated Ask the
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1/4 to 1/2 cup Extra Virgin Olive Oil Ask the
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For the salad:

2 cups cooked farro Ask the
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1/2 cup tomatoes, 1/4 inch dice Ask the
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1/2 teaspoon red pepper flakes Ask the
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2 teaspoons fresh lemon juice Ask the
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2 tablespoons chives, finely chopped Ask the
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kosher salt and fresh ground pepper Ask the
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8 ounces fresh mozzarella, diced Ask the
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With the exception of the olive oil combine all the pesto ingredients in the bowl of a food processor. Pulse it a few times to form a paste.
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With the processor running drizzle in a 1/4 cup of oil and blend. If it seems wet enough do not add more oil but if it seems dry add a teaspoon or two.
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Taste and adjust the seasoning.
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In a mixing bowl combine the farro with half the pesto and mix it to combine. Add the tomatoes, pepper flakes, lemon juice, chives, and mozzarella. Toss the salad to combine and taste. Adjust the seasoning if necessary or add more pesto if you think it needs it. Serve.
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There'sAlwaysPie added about 1 year ago

Made this last night - it was delicious! I bought my first bag of farro to experiment with and this was the first recipe I tried. Will definitely make it again!

thirschfeld added about 1 year ago

Thanks I am so glad you liked it. I have become a fan of farro over the years. I think it is an underappreciated grain.

drbabs added about 1 year ago

thirschfeld, I'm testing this for EP and I made it for a dinner party last night. I have a new favorite grain--loved the farro. The pesto was gorgeous, and the flavors were all really well balanced. A really good recipe!

dymnyno added about 1 year ago

I can't believe that I have lived as long as I have and I just discovered farro a couple months ago...thanks for posting a delicious recipe.

healthierkitchen added about 1 year ago

I love to find new ways to use farro! I did one this past weekend for a graduation party with saenyc's wild ramp pesto (with spinach added) and chunks of mozzarella. I like your use of the tomato and lemon juice. I think mine could have benefitted from some tomato for flavor and the red color. Wish I'd seen this before! I've got a fall and a spring farro posted here.