Caprese Farro Bowl

Boil farro in salted water for about 25 minutes until tender. Drain.

Cut the tomatoes into small chunks and transfer them to a bowl. Season lightly with a pinch of salt to draw out their juices while you prepare the remaining ingredients.

Tear the mozzarella into bite-sized pieces.

Warm olive oil in a pan over medium heat. Add minced garlic and cook for 1 minute.

Add warm farro and tomatoes to the pan. Stir for 1 minute to warm through.

Move to bowls. Top with mozzarella and torn basil leaves.

Drizzle with balsamic vinegar. Season with salt and black pepper.