Caprese Prosciutto Farro Salad
Every bite bursts in your mouth...sweet tomatoes, salty prosciutto, and mozzarella...for Memorial Day and beyond!
1. Bring a large pot of lightly salted water to boil. Boil the farro according to package directions, about 20 minutes. Drain.2. Meanwhile, in a large salad bowl, combine the olive oil, balsamic vinegar, lemon zest, lemon juice, honey, thyme, red pepper flakes, salt, and pepper. Add the hot farro and half of the basil. Vigorously toss to combine. Let the farro cool. 3. To the salad, add the cherry tomatoes, mozzarella, and remaining basil, gently toss. Arrange the prosciutto and fresh herbs on top. Serve the salad at room temperature or chilled.
Leftovers: keep well in the fridge for up to 4 days.
Alternate Grains: this salad is delicious tossed with pasta, quinoa, or orzo, so feel free to use your favorite, or whatever you have on hand.