Summer Farro Salad with vegetables, a perfect idea. Delicious, fresh, and colorful, farro salad is one of the most appreciated dishes of summer! When the heat arrives, it certainly cannot be missed.

A light and fresh dish that can be prepared in advance.

Farro salad is also an excellent alternative to classic rice salads.

If you don’t like farro, you can easily replace it with rice or any grain you prefer.

We can customize it according to our tastes and add the ingredients we like the most.

We recommend starting with pearled farro, which doesn’t require soaking: just cook it in water for the times indicated on the package.

Besides farro, we prepared the salad with cherry tomatoes, bell peppers, corn, tuna in oil, and cheese cubes.

You can add shrimp or replace the tuna with hard-boiled eggs or mozzarella, but also with ham cubes.

Once ready, let the farro salad rest in the fridge for a couple of hours to enjoy it nice and fresh.

You can make it for a day trip or office lunch, for example. Just let your creativity flow and bring your favorite version to the table.

This is a recipe that can be easily adapted to our needs and prepared in many different and always new flavors.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

452.86 Kcal

calories per serving

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Energy 452.86 (Kcal)
Carbohydrates 34.33 (g) of which sugars 8.20 (g)
Proteins 25.76 (g)
Fat 24.96 (g) of which saturated 1.54 (g)of which unsaturated 1.19 (g)
Fibers 4.60 (g)
Sodium 1,067.66 (mg)

Indicative values for a portion of 220 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

Summer Farro Salad

2 cups pearled farro
1 3/4 cups cherry tomatoes
5 oz sweet corn, canned, drained
5.5 oz tuna in water (weight when drained)
5.3 oz latteria cheese (as you like fontina galbanino, etc.)
1 lemon (juice)
extra virgin olive oil
to taste basil
salt
to taste black olives

Tools

Pot
Colander
Bowl

Steps

Summer Farro Salad

Rinse the farro under running water for a few minutes, then put it in a pot and cover it with water.
Cook for about 35/40 minutes, but taste before turning off the heat to check the cooking.
(I always recommend checking the cooking minutes on the package).
Place the cooked farro in a bowl and add salt and a tablespoon of oil, mix, and let rest in the refrigerator.
In the meantime, we can take care of the vegetables.
Cut the cherry tomatoes into 4 parts and the olives into thin slices.
Then cut the cheese into cubes.
Put the cherry tomatoes, cheese in the bowl with the farro and also add the drained tuna and corn.
Mix well.
In a glass container put oil, hand-torn basil, lemon juice, grated zest, and a pinch of salt. (Of course, to use the lemon zest, it must be organic).
Close the container, shake it very well, then you can dress the farro salad.
Cover the bowl with a plate and let rest in the refrigerator until serving.
Enjoy your meal.