Farro and Barley Spring Salad


6 oz Pearl Barley
6 oz Farro
4 oz Mozzarella
6 oz Cherry tomatoes
3/4 cup Ultra Premium Extra Virgin Olive Oil- medium to robust intensity (such as Frantoio or Coratina)
5 oz or more of Arugula or Baby Spinach- mix of two or even Micro greens (not sprouts)
3 Tbsp Sicilian Lemon White Balsamic
Salt and pepper to taste
Farro and barley should be washed and soaked before cooking. Soak the grains for at least 2 hours in warm water. Rinse them well before you start cooking. Boil farro and barley in abundant salted water. The grains should be ready in 20- 25 minutes. After straining, rinse in cold running water to stop the grains from further cooking. Let them cool down and set aside. Clean and rough chop the arugula or use micro greens. Cut the tomatoes & mozzarella into smaller pieces.
Place farro and barley in a large bowl and add the mozzarella and tomato. At last add the arugula. Drizzle with Ultra Premium EVOO and Balsamic. Stir very gently. Add salt and pepper to taste. Serve cold.

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