Looking for something a little different than Potato and Pasta Salads for your cookouts? Try this on for size…. Farro is my new favorite grain!
For the pesto:
2 cups arugula, washed and dried
1 garlic clove smashed
1/2 cup walnuts, toasted
1 cup Parmigiano-Reggiano cheese, grated
1/4 to 1/2 cups Extra Virgin Olive Oil
Place the arugula, walnuts, and cheese in a food processor. Pulse a few time to a paste. With processor running, slowly add in the olive oil until thickened. Taste for seasoning and add salt and fresh cracked pepper if needed.
For the Salad:
2 cups cooked Farro
1/2 cup quartered heirloom cherry tomatoes
2 teaspoons fresh lemon juice
2 tablespoons chives, finely chopped
Cook’s Line Seasoning to taste
8 ounces fresh smoked mozzarella*, diced or balled.
- In a bowl add the cooked farro with 3/4 of the pesto and mix until fully combined.
- Adding the cherry tomatoes, chopped chive, lemon juice, and smoked mozzarella. Fold together to combine. Add the additional pesto if needed.
- Taste for seasoning. Refrigerate until ready to serve.
* I used a firm smoked mozzarella as opposed to a soft balled mozzarella. It holds up better during the salad making process and will also not turn to mush id making the night before.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty