Ingredients
1 1/2
cups uncooked farro
4
cups water
1/4
cup red wine vinegar
2
tablespoons olive oil
1/2
cup chopped fresh basil leaves
1/2
teaspoon salt
1/2
teaspoon pepper
1
clove garlic, finely chopped
1
can (14 oz) Progresso™ artichoke hearts, drained and quartered
1
pint grape tomatoes, halved lengthwise
3/4
cup chopped red onion
1/2
cup (3 oz) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)
Preparation
In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
Toss Salad ingredients in bowl of farro. Toss with Dressing.
