Boiled farro is an awesome component of many salads. It also makes great tabouli. The mozzarella can be small and served whole, or large and torn. You can also use burrata – it's even creamier.
1 cup farro
sea salt and freshly ground black pepper
2 tbsp freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1 large ball fresh buffalo mozzarella cheese, drained and roughly torn
1 punnet vine-ripened cherry tomatoes, halved
1/4 cup combined fresh parsley, marjoram and chives, finely chopped
Bring a large pot of water to the boil. Add farro and salt to taste, then simmer for 20 minutes or until tender. Drain.
While farro is cooking, make dressing. Whisk lemon juice and olive oil together in a bowl and add sea salt and pepper to taste.
Combine farro, tomatoes, herbs and dressing and serve on a large serving dish or four small plates, with torn mozzarella cheese placed on top.
Serves 2 or 4 as a shared dish
SOMETHING TO DRINK: Cortese
Wines made with the cortese grape are vibrant and crisp, with aromas of green apple, ripe pear and zesty lime. Continue the Italian flavour of the farro salad with a 2011 Stefano Massone Gavi (about $30), which hails from the Piedmont region in north-west Italy.