Fresh & Healthy Strawberry Caprese Farro Salad: Your Go-To Summer Grain Bowl
This delightful Strawberry Caprese Farro Salad is a perfect harmony of flavors and textures, making it an ideal healthy choice for the warmer months. Imagine hearty farro tossed in a vibrant homemade pesto, studded with sweet, juicy strawberries, ripe tomatoes, and creamy mozzarella pearls. It’s a wholesome summer grain salad that’s as beautiful to look at as it is delicious to eat.
This post is sponsored by Driscoll’s.
This summer season has been all about embracing simplicity: leisurely visits to the farmer’s market, long, peaceful walks with Marley, and a decidedly minimalist approach to cooking. As many of you may have noticed, my presence here has been (unintentionally) quieter than usual these past few weeks, but for good reason.
My only “excuse,” if you can even call it that, is that I’m fully immersing myself in the vibrant energy of Chicago summer and all the wonderful experiences it offers. I’ve been taking this time to reflect, recharge, and brainstorm fresh, exciting content ideas, ensuring this space remains a fun and inspiring resource for delicious food.
Today’s delightful farro recipe was directly inspired by my latest excursion to our local farmer’s market. We are incredibly fortunate to live just a few blocks away from a bustling neighborhood market, and I confess, I’ve been diligently acquiring most of the fresh basil and exquisite sungold tomatoes from my favorite vendor. There’s nothing quite like the taste of produce picked at its peak, and these ingredients truly sing.
With an abundance of fresh basil, I make large batches of pesto in my food processor – it’s incredibly simple and yields a far superior flavor to store-bought varieties. This homemade pesto then becomes a versatile staple in my kitchen, enhancing everything from fluffy omelets and vibrant salads to grilled meats, seafood, and roasted vegetables. Any leftover pesto is conveniently frozen in small portions, ready to be pulled out for last-minute weeknight meals or effortless pasta dinners. It’s a true game-changer for quick and flavorful meals.
In an exciting effort to shake up my usual salad routine, I drew inspiration from two beloved summer classics: the timeless caprese salad and this exquisite peach burrata salad, which remains one of my all-time favorite warm-weather creations. The idea was to infuse the familiar with a refreshing, unexpected twist.
This vibrant farro grain salad perfectly showcases a trio of my most cherished summer ingredients: fragrant basil, sun-ripened fresh strawberries, and sweet, bursting tomatoes. The combination is simply irresistible.
The Star Ingredients of This Strawberry Caprese Farro Salad
Consider this strawberry caprese salad a delightful, slightly sweeter, and undeniably summery rendition of the spring wheat berry salad I shared a few months ago. It shares a similar hearty grain base but ventures into a new realm of seasonal flavor.
At its core, nutty farro grains are lovingly tossed with fragrant homemade basil pesto, then elevated with the addition of incredibly juicy Driscoll’s strawberries, creamy mozzarella pearls, and a scattering of sweet sungold tomatoes. This medley creates a salad that is both satisfying and refreshing.
The star of the show, the strawberries, contribute a wonderful touch of natural sweetness to every forkful. Their flavor pairs exquisitely with the herbaceous basil, creating a surprising yet harmonious balance. Beyond taste, they also infuse this dish with a burst of captivating color – truly, they are like vibrant, juicy berry jewels sparkling throughout the salad!
It took me a solid 25 years to fully embrace the idea of incorporating fruit into savory salads, but I am so incredibly glad I finally overcame that initial hesitation. The unique interplay of sweet and savory notes in dishes like this is a culinary revelation, adding depth and excitement that you might not expect.
Just look at these colors! This salad is truly health in a bowl, a feast for the eyes as much as for the palate. I simply can’t get over the vibrant medley. Friends, this is what summer cooking is all about – fresh, colorful, and utterly delicious!
Cooking Farro to Perfection
One of the many benefits of Italian farro is its relatively quick cooking time, typically less than 30 minutes. This makes it an ideal choice for swift weeknight meals or for efficient meal prep. To achieve perfectly tender yet chewy farro, ensure you rinse it thoroughly before boiling in well-salted water, similar to how you would pasta. The key to a great salad is allowing the farro to cool completely before mixing it with the other ingredients, which prevents wilting and helps the pesto cling beautifully.
For those looking for an alternative, you are welcome to substitute farro with wheat berries. Wheat berries are slightly chewier and have a similarly nutty flavor, and they are generally more affordable. They are fairly interchangeable in most recipes, but remember to adjust the cooking time as necessary, as wheat berries might take a little longer to become tender.
Customizing Your Caprese Farro Salad: Endless Variations
The absolute best part about this farro recipe is its incredible versatility – it serves as an excellent springboard for countless variations, allowing you to adapt it to your preferences or what you have on hand. Don’t have sungold tomatoes? No problem! You can easily omit them or substitute with standard cherry or grape tomatoes, halved. While homemade pesto is highly recommended for its superior freshness, you are certainly welcome to use a good quality store-bought pesto for convenience. Just make sure to choose one that has a very light touch of garlic to allow the other flavors to shine through.
Not a fan of mozzarella? Feel free to substitute it with crumbled feta cheese, tangy goat cheese, or delicate shavings of Parmigiano-Reggiano for a different textural and flavor profile. If you crave even more sweetness, a light drizzle of balsamic glaze over the finished salad will add a wonderful depth. For an extra boost of protein, consider adding grilled chicken, shrimp, or chickpeas. A sprinkle of toasted almonds or walnuts could also add a delightful crunch. Experiment with different herbs like mint or parsley for an even fresher taste. Summer cooking truly is all about improvising, being flexible, and going with the flow – so let your culinary creativity guide you!
The Strawberry Caprese Farro Salad Recipe
Strawberry Caprese Farro Salad
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Ingredients
- 1 cup uncooked farro rinsed
Basil Pesto:
- 1 small garlic clove
- 2½ ounces (1 packed cup) fresh basil leaves
- ¼ cup toasted pine nuts
- ⅓ cup (80 mL) extra virgin olive oil
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
- kosher salt
- freshly ground black pepper
For Assembly:
- 8 oz ripe strawberries
- 5 ounces fresh mozzarella pearls
- 3 ounces sungold, cherry, or other small heirloom tomatoes halved
Instructions
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Cook the Farro: In a medium saucepan, fill with cold, generously salted water and bring it to a rolling boil. Add the rinsed farro, give it a stir, and cook for 25 to 35 minutes, or until the farro is tender yet still has a slight chew. Drain the cooked farro thoroughly in a fine-meshed sieve. For quick cooling, spread it into a thin layer on a half sheet pan or place it in a large mixing bowl. Allow it to cool completely at room temperature, or transfer it to the refrigerator for 10 to 15 minutes to speed up the process.
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Prepare the Pesto: While the farro is cooling, prepare your fresh basil pesto. In a large food processor, pulse the garlic clove until it is finely minced. Add the fresh basil leaves and pine nuts, then pulse again until they are coarsely chopped, scraping down the sides of the bowl as needed to ensure everything is incorporated. With the food processor running on low, slowly pour in the extra virgin olive oil until the mixture is mostly smooth. Stir in the finely grated Parmigiano-Reggiano cheese. Season the pesto generously to taste with kosher salt and freshly ground black pepper.
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Assemble the Salad: First, hull and quarter half of your ripe strawberries; set them aside. Once the farro has cooled completely, transfer it to a large mixing or serving bowl. Add the homemade pesto and toss generously until the farro is evenly coated with the vibrant green sauce. Gently fold in the quartered strawberries, mozzarella pearls, and halved tomatoes. Season the assembled salad to taste with additional salt and pepper if desired. Serve immediately at room temperature for the best flavor.
How to Prep This Farro Salad Ahead:
- Both the cooked farro and the prepared pesto can be made 1 to 2 days in advance and stored separately in airtight containers in the refrigerator. To maintain optimal freshness and texture, I highly recommend adding the fresh strawberries, tomatoes, and mozzarella pearls just before you are ready to serve the salad. This ensures the fruit and cheese are at their best.
Tips for Success:
- While I adore using small mozzarella pearls for their convenience and delicate appearance in summer salads, you can absolutely use traditional bocconcini (small fresh mozzarella balls) and simply cut them into smaller, bite-size pieces if you prefer or if pearls are unavailable.
- For an added layer of flavor, consider lightly toasting the pine nuts before adding them to the pesto. This deepens their nutty aroma.
- If you’re looking for extra depth, a small drizzle of high-quality balsamic glaze over the finished salad can beautifully complement the sweetness of the strawberries.
This recipe post is proudly sponsored by Driscoll’s. We encourage you to visit Driscoll’s website for even more inspiring berry recipes and to seize the opportunity to enter their Sweetest Berry Sweepstakes at Driscolls.com. Your support for the brands I genuinely love and incorporate into my own kitchen is greatly appreciated!