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Cherry & Farro Caprese

This seasonal salad is made with delicious @panierdufermier produce. As a gluten-free alternative, the farro can be substituted with wild rice.


Makes 2 portions.

2 cups microgreens

1 1/2 cups cooked farro

1 cup sliced fresh cherries

1 cup mini bocconcini

1/4 cup whole walnuts

1/2 red onion (sliced thinly and soaked in ice water)

1 tablespoon of extra-virgin olive oil

Balsamic paste (to taste)

Ground pepper & salt (to taste)


Cook the farro as directed and let cool. In a large bowl, add all the ingredients and mix well. Garnish with microgreens and serve. Enjoy!

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