Gabriele Corcos and Debi Mazar's Mozzarella, Tomato and Farro Salad
1 lb. farro
10 oz. cherry tomatoes, quartered
8 fresh basil leaves, torn by hand
1 5-oz. ball fresh mozzarella cheese, cut into 1/2-inch chunks
2 oz. pitted Kalamata olives
Extra virgin olive oil, for serving
Freshly ground black pepper
• Bring a pot of salted water to a boil, toss in the farro, and cook 20 minutes, until tender. Drain and rinse the farro with cold water.
• Combine the farro, tomatoes, basil, mozzarella and olives in a bowl. Drizzle with oil, then salt and pepper to taste.
• Serve right away, or cover and refrigerate for the next day (this would be great for a picnic).