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Italian Caprese-Style Farro Salad



– 2 cups water – 1 cup farro or pearl barley – 1 teaspoon sea salt – 1/3 cup minced sun-dried tomatoes (preferably smoked) – 16 large ripe olives, quartered – 8 oz. fresh Real California Mozzarella cheese balls*, quartered – 1/3 cup chopped walnuts or pine nuts, toasted (optional) Salsa Verde: – 1 1/2 cups packed fresh Italian parsley leaves – 6 tbsp. extra virgin olive oil – 1/4 cup packed fresh basil leaves – 3 tablespoons capers – 1 tablespoon lemon juice – 1 tablespoon water – 2 cloves garlic – Finely grated zest of 1 lemon – Sea salt and pepper to taste
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Note: Don’t confuse this salsa with the traditional Mexican one. This is a lot like pesto but gets its bright fresh flavor from parsley, lemon and capers.


Cook farro according to package directions in salted water. Fluff with a fork and let cool. Transfer to a large bowl. Puree all salsa verde ingredients in a blender or food processor; stir into farrro. Lightly stir in tomatoes, olives and cheese and top with nuts. Cover and refrigerate for at least 1 hour.

*May substitute an 8 oz. ball of fresh Real California Mozzarella, cut into 1/2-inch cubes.

Prep time: 30 minutes

Cook time: 45 minutes

Chill time: at least 1 hour

Per Order:

Makes 4 main dish servings.