Farro Apple Mozzarella Salad
Ingredients
- 1 1/2 cups farro
- 1 3/4 tsp. kosher salt, divided
- 1 cup roughly chopped flat-leaf parsley leaves
- 2 Tbsp. fresh thyme leaves
- 8 ounces fresh mozzarella cheese, cut into small chunks
- 3 tablespoons olive oil, divided
- 2 tender-sweet apples, such as Fuji or Honeycrisp, unpeeled and cut into 1/2-in.-chunks
- 2 cups chicken, cooked and chopped (I used rotisserie)
- 2 tsp. sugar
- DRESSING: 5 Tbsp. lemon juice
- 1 Tbsp. honey
- 1 large shallot, finely chopped
- 1/2 tsp. kosher salt
- 1/4 cup extra-virgin olive oil
Instructions
- 1. Make salad: Combine 1 qt. water, the farro, and 1 1/2 tsp. salt in a 3- to 4-qt. saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until farro is tender, 25 to 30 minutes. Drain farro and spread on a baking sheet to cool and dry at least 5 minutes. Transfer to a serving bowl, add parsley and thyme, and toss to combine.
- 2. Make dressing: In a small bowl, whisk together lemon juice, honey, shallot, and salt. Whisk in oil in a thin stream. Pour over farro mixture and toss well to coat.
- 3. Cut the cheese and apples and chicken into small chunks.
- 4. Mix together. Add the dressing; toss and serve.