Caprese Farro Salad

Prep Time  Overnight Soak, 15 mins pre Cook Time 20-25 mins

Servings: 4

Ingredients

• 2 cups water
• 1 cup farro
• 1 teaspoon sea salt
• 1/3 cup sun-dried tomatoes, chopped 
• 16 large olives, quartered
• 8 oz fresh Mozzarella, cubed 
• 1/2 cup Red and Yellow Cherry tomatoes, halved (optional)
• 3 oz Kale Pesto
• Coarsely chopped Fresh Basil
• Salt and Black Pepper

1. Soak Farro in 2 cups of water overnight in the refrigerator, drain and rinse Farro before cooking.
2. In a pot, bring 1 quart of water to a boil, add salt and Farro. Simmer 20-25 minutes until Farro is soft.
3. Drain Farro, transfer to large bowl, fluff with fork and allow to cool.
4. Add Kale Pesto and mix well into cooled Farro.
5. Add chopped semi-dried tomatoes, olives, cubed cheese and mix. Taste for salt and pepper, season as needed.
6. Add halved cherry tomatoes and fold in gently.
7. Chill for an hour up to overnight.
8. Sprinkle with chopped basil and Enjoy!

Buon Appetito!