Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint
When farro salad replaced pasta salad as the “it” side dish on the picnic-potluck-barbecue circuit, it fell prey to the same problems of bland and starchy mediocrity. Not so this recipe, which combats the potential pitfalls with two simple techniques. The first is to generously salt the cooking water so the farro can thoroughly absorb the seasonings as it softens and swells. The second is to make sure to add in enough diverse, bright, and multitextured ingredients to keep each bite a little different from the last. In this case, ripe cherry tomatoes, cubes of brawny smoked mozzarella, and a handful of fresh green mint do the job with grace, and allow for the salad to be mixed together up to four hours ahead. Just drizzle with a little more good olive oil right before serving.
Naturally, you can break this out at your next picnic-potluck-barbecue.