Caprese Farro And White Bean Salad Recipes

Steps:

• Mix farro and Swanson® Chicken Broth together in a saucepan; bring to a boil. Reduce heat to medium-low and allow to simmer until tender, about 30 minutes. Drain; allow to cool completely.
• Transfer cooled farro to a bowl. Stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette and mix well.

Steps:

• Fill a medium saucepan with water, season with kosher salt and bring to a boil. Add the farro, cover partially, reduce the heat to medium low and cook until tender, 25 to 30 minutes. Drain and rinse the farro under cold water.
• Meanwhile, bring the balsamic vinegar to a boil in a small heavy-bottomed, nonreactive saucepan. Reduce the heat to medium low and simmer until the vinegar is reduced to 1/3 cup and coats the back of a spoon but isn't too thick, 18 to 20 minutes. Remove from the heat and cool until almost room temperature, about 30 minutes.
• Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper.
• Whisk together the cooled reduced balsamic vinegar, oil and lemon juice oil in a medium bowl. Season with kosher salt and pepper and whisk again to combine.
• Drizzle half of the dressing around the rim of the salad bowl and then toss to evenly coat the salad. Add the remaining dressing as desired, season the salad with flaky salt and pepper to taste and serve with lemon wedges.

Steps:

• In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
• Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
• Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

Steps:

• Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside.
• Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives.
• Season with a good quality extra-virgin olive oil, salt, and pepper, to taste.
• Serve right away or cover and refrigerate for tomorrow's picnic.