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Farro Caprese Salad

This salad makes the most of what's available at the Farmer's markets right now. We're pretty set this time of year on including tomatoes and basil in every meal we eat (blink and they're gone), and if you are too, don't miss this twist on a seasonal classic.

Farro Caprese Salad
1/2 cup Flourist Farro, cooked according to directions
200 grams small bocconcini, cut into one inch cubes 
1 pint sweet baby cherry tomatoes, stems removed 
1/2 bunch basil, leaves sliced thinly (or if small enough eave them whole)
1/4 cup olive oil 
1/4 cup balsamic vinegar 
Maldon salt to taste 

Combine the cooked Flourist Farro, sliced bocconcini, cherry tomatoes and basil in a bowl. In a small bowl, whisk together the balsamic vinegar, olive oil, and salt to taste. Transfer the Farro salad mixture to a serving bowl and drizzle the dressing on the top. Garnish with more fresh basil, freshly ground black pepper and more Maldon salt to taste, and serve immediately.

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