Zucchini Noodle Mason Jar Salad with Farro and Mozzarella

Zucchini Noodle Mason Jar Salad with Farro and Mozzarella

Zucchini Noodle Mason Jar Salad with Farro and Mozzarella – it makes the perfect lunch and is a taste of summer, in a jar!

Mason Jar Salads – all the rage, right? They are kinda genius if you think about it. A salad, perfect for folks that are on the go – it stays fresh, it looks beautiful and it tastes great. Who invented these anyways? It was probably a blogger. I want to give them a high-five. If you do any meal prep, these salads in a jar are a perfect thing to add to your meal prep list. If you don’t do meal prep, well, you should. I’m usually a total slacker about it but when I do it, I’m SO glad I did. But I don’t do it nearly enough.

These Zucchini Noodle Mason Jar Salads include some of my favorite ingredients — zucchini noodles for one (obsessed). If you don’t have a spiralizer to make these noodles, you can use a julienne blade on a mandoline or just carefully cut them into thin strips using a knife.

One top of the dressing (a white balsamic vinaigrette) and the zucchini noodles, I added a layer of farro. It’s an easy grain to cook and adds a great chewiness to this salad. If you don’t have farro on hand, try it with quinoa or barley.

Next up is the mozzarella. Ooooooohhhh fresh mozzarella, how I love you. I used pearls, but if you can’t find them, you can cut a larger piece of fresh mozzarella into small bite-sized pieces.

Then on top of the cheese comes fresh tomatoes and basil — the perfect touch of summertime.

Better than your typical caprese salad! This mason jar salad is a must-try! #rachelcooks

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Hope you love this salad as much as we do!

Ingredients

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  • Zucchini Noodle Mason Jar Salad with Farro and Mozzarella
  • Yield: 1 serving
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Zucchini Noodle Mason Jar Salad with Farro and Mozzarella - get the perfect lunch recipe on RachelCooks.com!
  • Ingredients:
  • 1 teaspoon golden balsamic vinegar
  • 3 teaspoons extra virgin olive oil
  • salt and pepper to taste
  • 1/2 medium zucchini, spiralized
  • 1 cup cooked farro
  • 1/2 cup fresh mozzarella pearls (or a larger size cut small)
  • heaping half cup of grape tomatoes
  • 5-6 fresh basil leaves
Read the whole recipe on Not Rachael Ray