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Farro Apple Mozzarella Salad

Prep Time15 mins
Cook Time30 mins
Servings: 6


  • 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


  • 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.