The farro salad with tuna, mozzarella, and sun-dried tomatoes is an easy and tasty main dish. Also suitable as a standalone dish, it’s perfect for enjoying on hot summer days when you’re unsure what to cook and don’t want to spend much time at the stove. A base of boiled farro to which tuna, mozzarella, black olives, capers, and sun-dried tomatoes are added, then flavored with dried oregano.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stove
- Cuisine: Gastronomy
- Seasonality: Spring, Summer
Ingredients
- 2/3 cup farro (regular or quick-cooking)
- 1/2 cup cherry mozzarella balls
- 1.8 oz canned tuna in water (drained weight)
- 0.7 oz black olives (pitted)
- 0.5 oz sun-dried tomatoes
- 1 tbsp extra virgin olive oil
- to taste pickled capers
- to taste dried oregano
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Pot
- Colander
- Bowl
- Knife
- Spoon
- Small Bowl
Preparation
To prepare the farro salad with tuna, mozzarella, and sun-dried tomatoes…
In a pot, heat water to cook the farro. Once boiling, add the farro and cook it according to the package instructions.
In a small bowl, soak the sun-dried tomatoes cut into pieces (I used a little hot cooking water from the farro).
While the farro cooks and the tomatoes soften, prepare the other ingredients. In a bowl or better yet a salad bowl, add the drained canned tuna, sliced pitted black olives, well-drained pickled capers, and the whole or halved mozzarella balls.
Once the farro is cooked, drain it and rinse it under cold running water, draining it further until it is dry.
Add the farro to the salad bowl with the other ingredients, pour over the extra virgin olive oil, salt, pepper, and dried oregano. Mix everything well and serve the dish as soon as it’s ready or slightly chilled from the refrigerator.
