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Welcome to Daniela’s Dish. We are holly & daniela dugan, the mother daughter team behind this blog! Our specialities are authentic, old world Italian recipes! We hope to inspire all those with a passion for food and cooking!

Cheesy Tomato Basil Farro Salad

Cheesy Tomato Basil Farro Salad

Cheesy Tomato Basil Farro Salad. The perfect light and refreshing summer salad for a hot June night. An herby balsamic dressing tossed with lots of fresh cherry tomatoes, basil, mozzarella, prosciutto, and all that farro. It’s super fresh and fun for a summer weeknight dinner !!

It is officially the first day of summer, and that means two things. 1) you need a summery dish to welcome the season. And 2) it is officially the longest day of the year. Number 2 makes me a little sad because that means the days get shorter from here on out, but we do have the whole summer season ahead of us. So, there’s that to be thankful for !!

Tonight, we went with a super refreshing salad because it is SO hot out today. But that is also super fitting for the first day of summer. Farro is definitely a lighter option and it is super fun when paired with the right ingredients. All things summer paired with this one. You’ve got all those tricolored, vibrant cherry tomatoes, the fresh basil leaves, the mozzarella cheese balls, the San Daniele prosciutto. All garnished in an herby, lemony balsamic dressing. SO SO good. And the bonus?! It is super easy.

Cheers to the first day of summer, and the first weekend of summer coming up !! I know I am super excited to get back to the beach already…I know, I know I am too predictable ;)) !!


Ingredients

  • 1 (14 ounce) bag farro rinsed

  • 1/2 cup olive oil 

  • 2 tablespoons balsamic vinegar 

  • juice and zest of 1 lemon 

  • 3 tablespoons thyme leaves 

  • 1 cup fresh basil 

  • salt, pepper and red pepper flakes 

  • 1/4 pound San Daniele prosciutto 

  • 8 ounces mozzarella balls; drained

  • 2 cups cherry tomatoes; halved

Directions

  1. Cook the farro in boiling salted water till tender about 20 minutes. 

  2. In a large bowl toss the olive oil, balsamic, thyme, lemon juice and zest, 1/2 cup of basil, salt, pepper, and red pepper flakes.

  3. Drain the farro and add it to the bowl while hot. Let it cool completely. Toss in the prosciutto, mozzarella, the remaining basil, and tomatoes. Taste and adjust seasonings. Serve cold or at room temperature.

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