Caprese Farro And White Bean Salad Recipes

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WHITE BEAN CAPRESE SALAD



White Bean Caprese Salad image

Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It's a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it's too hot to turn on the oven. If you're so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto - or all three - would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.

Provided by Colu Henry

Categories     dinner, easy, lunch, quick, weeknight, beans, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

1 (14-ounce) can white beans, such as cannellini, rinsed
5 ounces cherry or grape tomatoes, halved
5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
1/4 cup loosely packed basil leaves, torn if large
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 teaspoons good-quality balsamic vinegar, plus more as needed
Flaky salt

Steps:

  • In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
  • Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
  • Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

FARRO CAPRESE SALAD RECIPE



Farro Caprese Salad Recipe image

The traditionally light Italian caprese salad gets a more substantial makeover with this farro-filled version tossed in with a balsamic dressing.

Provided by Ivan Fisher

Categories     Salad

Time 40m

Number Of Ingredients 11

3 cups water
1 cup whole farro (rinsed)
¼ teaspoon kosher salt
1 cup balsamic vinegar
2 tablespoons honey
1 ½ cups baby tomatoes (cut in half (9 ounces))
8 ounces fresh mozzarella (ciliegine cherry size, drained)
1 ½ cups baby arugula
1 tablespoon chopped basil (plus more for garnish)
Extra-virgin olive oil (for drizzling)
Black pepper (for seasoning)

Steps:

  • Add 3 cups water, rinsed farro, and salt to a medium saucepan.
  • Bring to a boil, and then reduce to a simmer over medium-low heat.
  • Cook until farro is tender, about 30 minutes.
  • Drain the water from the farro and transfer to a large plate, place in the refrigerator to chill.
  • Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat. Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled, about 15 to 18 minutes. Allow to cool slightly, it will thicken more.
  • In a large bowl combine the cooled farro, cut tomatoes, mozzarella, arugula, and chopped basil.
  • Drizzle the salad with olive oil and the balsamic vinegar reduction. Season with salt and pepper to taste. Garnish with more basil leaves if desired.

Nutrition Facts : ServingSize 1.00, Sugar 0.00

CAPRESE SALAD



Caprese Salad image

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

FARRO AND GREEN BEAN SALAD WITH WALNUTS AND DILL



Farro and Green Bean Salad With Walnuts and Dill image

Farro is a perfect vehicle to showcase summer produce. With its nutty flavor and toothsome texture, the whole grain is a great counterbalance to snappy, sweet green beans. The farro cooks while you prepare the rest of the salad, allowing for an easy-to-assemble meal. Dill and walnuts, a nod to Middle Eastern flavors, are used in the gremolata, but pistachios and mint or hazelnuts and parsley would also work. Feta cheese or ricotta salata tossed in at the end would also be a nice addition. This hearty salad works well on its own, but would also be a fine companion to grilled fish or any other protein. Add the acid just before serving; it makes every ingredient sing.

Provided by Colu Henry

Categories     brunch, dinner, lunch, weekday, grains and rice, salads and dressings, vegetables, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup farro
Kosher salt
1/2 cup finely chopped walnuts
1 cup roughly chopped fresh dill
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons finely chopped shallot (from about 1 shallot)
2 tablespoons olive oil
1 pound green beans, trimmed
Black pepper
Lemon juice or white wine vinegar
Flaky sea salt, for serving (optional)

Steps:

  • Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, about 30 minutes.
  • While the farro cooks, make the gremolata: Toast the walnuts in a large (preferably 12-inch) skillet over medium-low heat, stirring frequently to ensure that they don't burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
  • Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
  • If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.

CAPRESE FARRO AND WHITE BEAN SALAD



Caprese Farro and White Bean Salad image

Caprese salad is a summer staple and adding farro and cannellini beans makes it a satisfying main course. Tossed with fresh basil and a homemade balsamic vinaigrette, the simple ingredients in this recipe work in perfect harmony. While cannellini beans are nutty and soft, they won't fall apart when you mix them with the other ingredients. Serve this salad right from the bowl you mixed it in for an easy crowd pleaser!

Provided by Vallery Lomas

Categories     appetizer

Time 1h

Yield 4 to 6 servings (7 cups)

Number Of Ingredients 11

Kosher salt and ground black pepper
1 cup pearled farro, rinsed and drained
1 cup balsamic vinegar
One 15-ounce can cannellini beans, rinsed and drained
8 ounces mozzarella, shredded
2 cups cherry tomatoes, halved
1/4 cup basil leaves, torn if large
Flaky sea salt, as needed
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Lemon wedges, for serving

Steps:

  • Fill a medium saucepan with water, season with kosher salt and bring to a boil. Add the farro, cover partially, reduce the heat to medium low and cook until tender, 25 to 30 minutes. Drain and rinse the farro under cold water.
  • Meanwhile, bring the balsamic vinegar to a boil in a small heavy-bottomed, nonreactive saucepan. Reduce the heat to medium low and simmer until the vinegar is reduced to 1/3 cup and coats the back of a spoon but isn't too thick, 18 to 20 minutes. Remove from the heat and cool until almost room temperature, about 30 minutes.
  • Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper.
  • Whisk together the cooled reduced balsamic vinegar, oil and lemon juice oil in a medium bowl. Season with kosher salt and pepper and whisk again to combine.
  • Drizzle half of the dressing around the rim of the salad bowl and then toss to evenly coat the salad. Add the remaining dressing as desired, season the salad with flaky salt and pepper to taste and serve with lemon wedges.

CAPRESE FARRO SALAD



Caprese Farro Salad image

A cool and tasty side dish! Farro is mixed with the classic caprese flavors or basil, mozzarella, and tomato before being tossed with a balsamic vinaigrette.

Provided by SunnyDaysNora

Categories     Swanson®

Time 55m

Yield 8

Number Of Ingredients 8

1 cup farro, rinsed
3 cups Swanson® Chicken Broth
1 cup red cherry tomatoes, halved
1 cup shredded mozzarella cheese
½ cup basil chiffonade (thinly sliced fresh basil leaves)
½ cup slivered almonds
¼ cup thinly sliced red onion
3 tablespoons balsamic vinaigrette salad dressing

Steps:

  • Mix farro and Swanson® Chicken Broth together in a saucepan; bring to a boil. Reduce heat to medium-low and allow to simmer until tender, about 30 minutes. Drain; allow to cool completely.
  • Transfer cooled farro to a bowl. Stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette and mix well.

Nutrition Facts : Calories 178 calories, Carbohydrate 20.9 g, Cholesterol 10.9 mg, Fat 8.3 g, Fiber 0.9 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 516.4 mg, Sugar 1.2 g

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