If you read my Friday post about Pickity Place, I mentioned how incredible the salad was there. Guess what? If you sign up for their newsletter they send you recipes and lucky for me and you the recipe sent out this month was the incredible Farro salad that is on the August menu! I can’t tell you how delicious this salad is… ooooh sooooo gooood!
This recipe will serve 4-6
INGREDIENTS
1 large ripe tomato
1 small red onion, sliced
1 cup cooked farro (cook following instructions on box)
1 pound mozzarella
1 bunch fresh basil
1 pinch lemon salt
1 pinch granulated garlic
1 pinch red pepper flakes
1 head Romaine, sliced into strips
To make the cheese, spray a sheet pan with non stick spray, spread parchment paper on the sheet tray and spray the paper with non-stick spray. Evenly spread cheese on pan and top with fresh basil, granulated garlic, crushed red pepper, salt and pepper. Bake in a 350 degree oven until melted about 8 minutes. Remove and let cool to room temperature. Cut into squares or triangles (or use a cookie cutter to make into various shapes)
To assemble the salad start with placing the romaine on the bottom of the plate, top with cooked Farro. Next add a slice of tomato, lightly sprinkle with lemon salt. Add the onion. Dress with the sun dried tomato vinaigrette. Lastly garnish with the beautiful mozzarella cheese.
SUN DRIED TOMATO VINAIGRETTE
6 sweet basil leaves
1/2 cup sun dried tomatoes
1/2 cup white balsamic vinegar
1/2 cup olive oil
1/2 cup canola oil
salt to taste
Mix all ingredients together and blend with a hand blender.
Add pepper to taste
Enjoy,
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