The summer farro salad is a fresh, light, and colorful dish, perfect for the hot summer days and evenings.
This summer recipe is ideal as a main course for a light lunch or as a side dish, but also as an appetizer. You can also prepare it the night before and take it with you to the office to enjoy during your lunch break, or even by the pool or at the beach.
It is a great alternative to the classic rice salad or pasta. You can still enrich and customize it according to your tastes.
Follow me on INSTAGRAM or on FACEBOOK for more recipes or videos
You might be interested in:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 1/2 cups pearled farro, cooked, boiled
- 3/4 cup yellow cherry tomatoes
- Half red bell pepper
- 1 mozzarella
- 1/2 cup green olives
- to taste salt
- to taste extra virgin olive oil
- A few leaves basil
Tools
- Knife
- Cutting board
- Baking dish
- Spoons
Steps
Wash the yellow cherry tomatoes, cut them into quarters, and place them in a glass baking dish.
Wash the red bell pepper, dry it, and remove the seeds and filaments. Cut it into small pieces and place it in the baking dish with the yellow cherry tomatoes.
Dice and drain the mozzarella, pit the green olives, and add everything to the rest of the ingredients.
Add the boiled farro, season with extra virgin olive oil, add salt, and mix everything using 2 spoons.
Our summer farro salad is ready.
Let it rest for at least 10-15 minutes before serving, allowing the flavors to meld.
Remember to garnish the plates with a few leaves of fresh basil. Enjoy your meal.
If you liked this recipe, you might be interested in:
5 recipes for preparing couscous
Cold pasta. 4 recipes to try immediately
Storage and tips…
Store in the fridge covered with aluminum foil or cling film
Consume within 2 days
Follow me on INSTAGRAM, FACEBOOK, or on YOUTUBE for more recipes or videos.
To return to Home click HERE
