Go Back
+ servings
Caprese Prosciutto Farro Salad | halfbakedharvest.com
Print Recipe
4.66 from 93 votes

Caprese Prosciutto Farro Salad

Every bite bursts in your mouth...sweet tomatoes, salty prosciutto, and mozzarella...for Memorial Day and beyond!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6
Calories: 510kcal

Ingredients

Instructions

  • 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.

Notes

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. 

Nutrition

Calories: 510kcal