Summer Farro Salad with Spiralized Zucchini, Onions, and Mozzarella
Try this Summer Farro Salad with Spiralized Zucchini, Onions, and Mozzarella recipe
Try this Summer Farro Salad with Spiralized Zucchini, Onions, and Mozzarella recipe
- salt and pepper to taste
- 1.5 tablespoons extra virgin olive oil
- for the salad:
- for the dressing:
- 1 medium zucchini blade c noodles trimmed
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon freshly squeezed lemon juice
- 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
- Carbohydrate 0.237723985415977 g
- Cholesterol 0 mg
- Fat 3.225 g
- Fiber 0.0101666668095674 g
- Protein 0.00965833332516866 g
- Saturated Fat 0.445308 g
- Serving Size 1 1 -4 (8g)
- Sodium 24.7489149091259 mg
- Sugar 0.227557318606409 g
- Trans Fat 0.0873329999999999 g
- Calories 30 calories
Step-by-step
- 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.
Sequencing the Elements
Warm grains meet crisp-tender vegetables in a balance that relies entirely on how the components are handled before mixing. Raw zucchini releases substantial water upon salt contact, so cooking the noodles over medium-high heat for precisely two minutes drives off excess moisture while maintaining structural integrity. Farro requires a firm al dente bite to stand up to the acidity of the red wine vinegar and lemon juice dressing without turning mushy. While the skillet heats, whisking the extra virgin olive oil directly into the citrus and vinegar emulsion creates a temporary suspension that coats every grain evenly. Organizing workstations beforehand prevents soggy ingredients, ensuring the roasted red peppers and fresh mozzarella retain their distinct profiles once combined.
Judging Doneness Without Tools
Kitchen thermometry is unnecessary here because visual and tactile cues dictate every phase of preparation. Zucchini noodles are ready when they turn slightly translucent and yield gently to a wooden spoon without losing their coiled shape. Testing a single grain of farro between your teeth reveals whether the center still offers resistance, which is the exact moment to pull the pot from the burner. Fresh mozzarella balls should feel springy under light pressure rather than rubbery, indicating proper moisture retention. Allowing the assembled salad to rest for ten minutes at room temperature lets the starches absorb the dressing fully, harmonizing the flavors just before plating.
