Summer Farro Salad with Spiralized Zucchini, Onions, and Mozzarella
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Servings 3 -4
- For the dressing:
- 1.5 tablespoons extra virgin olive oil
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon freshly squeezed lemon juice
- salt and pepper to taste
- For the salad:
- 1 medium zucchini Blade C, noodles trimmed
- 1 cup cooked farro
- 1/2 cup halved mozzarella balls
- 1/2 small red onion Blade A, noodles trimmed
- 1 basil chiffonade about 8 basil leaves chopped
- 1/2 cup jarred roasted red peppers drained and sliced into 1/4” thick slivers
Place a large skillet over medium-high heat. Once the skillet is heated, add in the zucchini noodles and cook until warmed through and slightly softened, about 2 minutes. Set aside and if needed, drain into a colander first (if there is excess moisture released).
Meanwhile, in a small mixing bowl, whisk together the red wine vinegar, olive oil, lemon juice, and season with salt and pepper.
In a large serving bowl, combine the farro, mozzarella, zucchini noodles, onion noodles, basil, and roasted peppers. Pour over the dressing and toss thoroughly to combine. Taste and adjust with more salt and pepper, if needed. Serve.