Ingredients

The following ingredients have 8 Servings
  • 1 cup farro (cooked according to package directions)
  • 1/2 lb green beans (trimmed and cut into 1" pieces)
  • 1/4 cup red onion (thinly sliced (about 1/4 of an onion))
  • 1 medium carrot (peeled and grated)
  • 8 ounces garbanzo beans (rinsed and drained)
  • 1 medium ripe tomato (seeded and diced)
  • 1/4 cup sun-dried tomatoes (chopped)
  • 1/3 cup kalamata olives (seeded and halved)
  • 2 tablespoons capers (drained)
  • 6 ounces fresh mozzarella (diced)
  • 1 small shallot (peeled and minced)
  • 2 tablespoons dijon mustard
  • 1 1/2 tablespoons red wine vinegar (zested and juiced)
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons parsley (chopped)

Instruction

  • Fill a large saucepan about 2/3 full with water and bring it to a boil. Fill a medium bowl with ice and water and set aside. Add the cut green beans to the boiling water and cook for 4 minutes or until beans are crisp tender. Transfer the beans with a spider or slotted spoon to the ice water to immediately stop the cooking. Set aside.
  • Add the farro to the water the beans were in and cook according to the time on the package directions. When farro is cooked, transfer the farro to a fine mesh sieve and drain all the water from the grains. Place the farro back into the same pan they were cooked in and set aside with the lid off to cool.
  • Drain the green beans and blot them dry with a paper towel.
  • Transfer to a large bowl. Add the cooled farro, red onion, carrots, garbanzo beans, chopped tomato, sun dried tomatoes, kalamata olives, capers and mozzarella. Toss well to combine.