This simple Caprese Farro Salad comes together easily, packed with flavor and hearty farro. It’s an ideal side for grilled meat or a welcome addition to any dinner spread.
I’m revisiting this post to update the recipe and reflect on how grateful I feel—this long-awaited dream came true. The weeks before Sam arrived were full of an anxiety I’d never known, and yet we already loved him deeply, even before he was officially ours. Now that he is, life feels nearly perfect.
From August 20, 2017…
I’m enjoying a slow Sunday with my dog on one side and my husband on the other. Everything feels right in my little world, yet my mind drifts into “what if” scenarios. The next seven and a half weeks could be the longest of my life.
We’re holding on to a thin thread of hope. Nothing is certain until he’s here, the paperwork is complete and we’ve brought him home. I can’t say I’m handling this period with calm and grace; the reality is messier.
I keep swinging between two responses. One is to emotionally detach, to protect myself in case things don’t go as planned. The other is to give in completely—to buy tiny outfits, toys, stuffed animals—and to imagine our lives with him. I flip back and forth, trying to find balance.
The pendulum swings back and forth
I move along that spectrum constantly. When I lean too far one way, I pull myself back the other direction and try to rationalize it as the safer option. The hardest part is the lack of control: whether this baby becomes ours is entirely out of our hands. Still, we keep opening our hearts and planning for a future with him—even if, for now, it’s only a dream.
Today the anxiety feels heavier, maybe because I’m so cozy with my family and ache for this dream to become reality. I keep reminding myself to breathe and to trust that time will bring clarity.
And so we wait
There is nothing I can do to change the outcome. I wait, breathe, and wish the next seven weeks would pass quickly. Here’s to reality—and to the perfect little boy we already love and hope to call our son forever.
Farro, what?
Have you heard of farro but never cooked with it? It’s one of those pantry items that can feel intimidating until you try it. I used to ignore it for years, then discovered how simple and delicious it is.
Cooking farro is mostly boiling and simmering—nothing fussy. The best part of this Caprese Farro Salad is how well it highlights summer ingredients. When tomatoes and basil are fresh from the garden, the salad really sings.
Farro adds a nutty, chewy base that stands up well to the bright flavors of tomato, basil and balsamic. It’s hearty enough to pair with a main protein or light enough to enjoy as a lunch on its own.
What you need for this Caprese Farro Salad Recipe:
- Farro: You can buy pre-cooked farro for convenience or cook dried farro according to package directions.
- Cherry tomatoes: Grape or halved Roma tomatoes work well if needed.
- Spinach: Optional, but I enjoy the extra color and nutrition it adds.
- Basil: Fresh basil brightens the salad—use as much as you like.
- Mozzarella: Mozzarella pearls are convenient; you can also cube fresh mozzarella.
- Olive oil
- Garlic
- Balsamic vinegar
Notes and pro tips for making this Farro Salad:
- Let the salad rest for 30–60 minutes before serving so the flavors meld.
- If you make it ahead and refrigerate overnight, add a splash of olive oil and toss before serving to refresh the texture.
- Serve it topped with grilled chicken or alongside steak for a complete meal, or enjoy it straight from the bowl for an easy lunch.
Fresh basil, mozzarella pearls and juicy tomatoes dressed with balsamic and olive oil—this salad is full of bright, balanced flavors and comes together quickly. It looks fancy but is incredibly simple, which makes it a go-to for summer entertaining or a quick weeknight side.
Check out these other salad recipes:
- STRAWBERRY ARUGULA GOAT CHEESE SALAD WITH PRETZEL CRUSTED CHICKEN
- SPRING GREEN SALAD WITH HONEY CITRUS DRESSING AND SOURDOUGH CROUTONS
- SPINACH MANDARIN SALAD WITH HONEY BALSAMIC DRESSING
- SIMPLE BLACKBERRY SPINACH QUINOA SALAD WITH BLACKBERRY THYME INFUSED OLIVE OIL
- TOMATO BASIL PASTA SALAD
- KALE, WILD RICE AND ROASTED CHICKEN SALAD
- VEGAN QUINOA SALAD WITH CUCUMBER AND DILL
- WATERMELON AVOCADO SALAD WITH FETA
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Caprese Farro Salad
Ingredients
- 1 c Farro, uncooked
- 1 c cherry tomatoes, sliced in half
- 1 large handful baby spinach
- 1/2 c mozzaraella pearls or 1/2 inch mozzarella cubes
- 1/3 c fresh basil, chopped
- 3-4 T olive oil
- 1 garlic clove, minced
- 1 T balsamic vinegar
- Sea salt and cracked pepper to taste
Instructions
-
Cook farro according to package instructions.
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When farro is done, drain and transfer to a medium bowl. Toss in the spinach so it wilts slightly from the heat.
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Add garlic, basil, tomatoes, balsamic, olive oil, salt and pepper. Toss to coat all ingredients evenly.
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Let the mixture cool a few minutes, then gently fold in the mozzarella.
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Serve slightly warm or chill 15–20 minutes before serving for a cooler salad.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
