1 pound farro
10 ounces organic cherry tomatoes, sliced into quarters
1 (5-ounce) ball fresh mozzarella, chopped
1 handful fresh basil leaves, torn
2 ounces pitted kalamata olives
Extra-virgin olive oil, for serving
Kosher salt and freshly ground black pepper
Make sure you only use superior grade mozzarella for this recipe. You are preparing a fresh salad, so stay away from the plastic-looking mozzarella cube they sell at your regular grocery, and find in your neighborhood an establishment that carries "the real deal".
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