Prep Time Overnight Soak, 15 mins pre Cook Time 20-25 mins
2 cups water
1 cup farro (Try our Farro)
1 teaspoon sea salt (Try our Sea Salt)
1/3 cup sun-dried tomatoes, chopped (Try our Semi-Dried Cherry Tomatoes)
16 large olives, quartered (Try our Olives Stuffed with Tomato)
8 oz fresh Mozzarella, cubed (Try our Mozzarella Ball)
1/2 cup Red and Yellow Cherry tomatoes, halved (optional)
3 oz Kale Pesto (Try our Tuscan Kale Pesto)
Coarsely chopped Fresh Basil
Salt and Black Pepper
Soak Farro in 2 cups of water overnight in the refrigerator, drain and rinse Farro before cooking.
In a pot, bring 1 quart of water to a boil, add salt and Farro. Simmer 20-25 minutes until Farro is soft.
Drain Farro, transfer to large bowl, fluff with fork and allow to cool.
Add Kale Pesto and mix well into cooled Farro.
Add chopped semi-dried tomatoes, olives, cubed cheese and mix. Taste for salt and pepper, season as needed.
Add halved cherry tomatoes and fold in gently.
Chill for an hour up to overnight.
Sprinkle with chopped basil and Enjoy!