farro summer salad

I don't even know what the technical title of this should be other than: Laurie's Most Favorite Thing Ever. I lost my taste buds for a week and all I wanted was this salad. I don't know what it is but I just love it. If it is in my fridge I cannot help myself from swiping a spoonful every time I pass on by. It's an issue. If you opened my fridge right now you would see an absolutely enormous tupperware full of this goodness. I probably have like three helpings a day.  I'm seeing a Buddhist about it. 

Anyways so I love it just so much I thought I'd share the love with you all as well!
1/4 cup basil
1 pint cherry tomatoes
1/2 cucumber
2 large shallots
4 cups chicken stock
2 cups of Farro
2 tbsp olive oil
1/4 cup red wine vinegar
One package of Mozzerella pearls or a big ball of it
Salt and pepper
Heat the olive oil in a saucepan over medium heat. Add the shallots and saute for about five minutes. Add the Farro, stirring to coat each grain. Then pour in the stock and bring to a boil. Reduce heat to a simmer and cover, cooking the Farro until it is soft but still chewy, about 20 minutes. Cool the Farro to room temperature (Matt normally spreads it out over a baking sheet to hurry the process). Then add the red wine vinegar and a little olive oil, stirring to combine. Next add the tomatoes, mozzarella. cucumbers and basil. Salt and pepper to taste. You can serve this room temperature or chilled, depending on your fancy.

And then eat it all.