3/4 cup farro
3 cups water
2 1/2 cups vegetable broth
2 large plum tomatoes, halved lengthwise, seeded and coarsely chopped
1/4 lb. fresh mozzarella balls, halved
2 tsp. balsamic vinegar
2 tsp. red wine vinegar
1 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbs. olive oil
8 large fresh basil leaves, cut crosswise into thin strips
Place the farro in a bowl with the water and let stand at room temperature for 2 hours. Drain the farro and place in a saucepan. Add the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Let stand, covered, for 10 minutes. Transfer to a bowl and let cool to room temperature.
Add the tomatoes and mozzarella to the farro. In a small bowl, whisk together the balsamic vinegar, red wine vinegar, salt and pepper. Whisk in the olive oil. Pour the dressing over the salad, add the basil and toss with a fork. Divide among shallow bowls and serve immediately. Serves 4.