Farro Salad, a perfect single dish for the summer season but not only; it keeps well in the refrigerator for two or three days. Farro is a very versatile grain rich in beneficial properties for the body; you can easily find it in quick-cooking versions needing only 10′ of cooking and it will be ready to season. It can be used in hot dishes but especially like in this version it’s excellent for single dishes to take with you to work or on trips; its taste is particularly appreciated by both adults and children.
In this farro salad recipe I seasoned it with very simple ingredients suitable for all needs, including people who are careful about the calorie content of dishes, because it’s not necessary to add mayonnaise as a dressing. For those who want to enrich it with a few tablespoons of mayonnaise, I recommend this homemade mayonnaise recipe that you can make in just 1 minute!
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 225.10 (Kcal)
- Carbohydrates 19.77 (g) of which sugars 2.83 (g)
- Proteins 7.95 (g)
- Fat 13.58 (g) of which saturated 2.42 (g)of which unsaturated 3.48 (g)
- Fibers 3.91 (g)
- Sodium 513.27 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oz farro
- 1 1/3 cups cherry tomatoes
- 3.5 oz artichokes in oil
- 3.5 oz black olives (pitted)
- 3 hard-boiled eggs
- 3 tbsps extra virgin olive oil
- 2 tbsps apple cider vinegar
- to taste salt
- to taste black pepper
Preparation
The preparation of the farro salad is very simple and quick.
First step, boil the farro in plenty of salted water for 10′. When the farro is cooked (follow the instructions on the package), drain it and pour it into a large bowl, add salt, pepper, oil, and vinegar according to your taste.
Finally, enrich your farro salad with chopped artichokes, black olives, chopped hard-boiled eggs, and cherry tomatoes cut into pieces.
Mix all the ingredients, and your farro salad will be ready to enjoy, or you can decide to store it in the refrigerator for two or three days covered with plastic wrap and have it ready for any occasion.
Notes
Your farro salad can be consumed immediately after preparation, or you can decide to store it covered in the refrigerator and take it with you to the office or for trips, you can also take it to the beach, but it’s important to store it in a cooler bag to maintain the flavor and consume it as soon as possible.
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