Farro Salad with Tomatoes and Mozzarella

This recipe was inspired by a Summer Farro Salad on Food 52 but I reduced the amount of farro, simplified the cooking of it, increased the amount of "goodies", and used a different dressing so I claim this recipe as my own.

1 1/2 cups uncooked farro
2 cups water, include water from Mozzarella if desired
1 bay leaf
1 sprig thyme
1/4 teaspoon sea salt

2 ounces red onion, thinly sliced
1 pound cherry tomatoes, a mix of colors is nice, halved
8 ounces Mozzarella Ciliegine, halved or quartered
1 cup chopped fresh parsley
1/4 cup chopped fresh basil

6 tablespoons olive oil
1 tablespoon pomegranate molasses
1 tablespooon red wine vinegar

Add the farro, with the water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 to 15 minutes. Turn off burner and let sit, covered, until cool. If in a rush allow to sit for 5 or 10 more minutes until the water has been fully absorbed by the farro, then spread the grains out on a baking sheet and refrigerate until cool.

Toss the cooled farro with the onion, tomatoes, mozzarella, parsley, and basil.

Whisk together the oil, pomegranate molasses, and vinegar. Pour the dressing over the ingredients and stir well to combine. Season with salt and pepper. Serve immediately or refrigerate.

Makes about 6 main course servings.