Skip to content

Farro caprese salad

Serves: 6 people
Prep time:



  • 1 cup farro
  • 2½ cups Campbell’s Real Stock – Salt-Reduced Chicken
  • 900g tomatoes (cherry, grape, mini roma)
  • 2 tbsp olive oil
  • ½ cup fresh basil leaves, sliced finely
  • 1 clove garlic, crushed
  • ½ cup pine nuts, toasted
  • 250g fresh mozzarella cheese
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste


  1. Bring 2 ½ cups of Campbell’s Real Stock to boil in a saucepan. Add 1 cup farro. Cover, reduce heat to low, and simmer for 30 minutes until soft and chewy to the taste. Drain excess liquid. Set aside.
  2. Halve or quarter the tomatoes into bite sized pieces. Combine tomatoes, olive oil, basil and garlic in a large bowl and marinate while the farro cooks. Stir in cooked grains, pine nuts, and torn pieces of mozzarella. Season with sea salt and freshly cracked black pepper.