If you are among the many skeptics who don’t want to hear about farro and barley, get ready to try this Tasty Farro Salad because I’m sure it will win you over.
A salad that is actually a complete meal or a “big salad” perfect to eat under the umbrella, to bring to the picnic, or even for the lunchbox at work really perfect even with pearl barley or maybe a mix of both.
Even with beans or chickpeas, this salad will be perfect, and if you want to make it even lighter, you can skip the hard-boiled eggs and maybe add some other vegetables you like, I can see fresh arugula fitting very well.
Below I leave you, as always, other summer salads to try, and then let’s go right under the photo to discover how to make the Farro and Hard-Boiled Eggs Salad!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Tasty Farro Salad
- 1 1/2 cups pearled farro
- 2 zucchini
- 1 carrot
- 1.4 oz sun-dried tomatoes in oil
- 2.1 oz Taggiasca olives
- 10 black olives (pitted)
- 3 hard-boiled eggs
- to taste basil
- to taste salt
- to taste black pepper
- 3 tablespoons extra virgin olive oil
How to Make Tasty Farro Salad
To prepare the farro salad, first rinse the farro multiple times under running water.
You can also soak the farro (although it’s not necessary) to shorten the cooking time.
Cook the farro in plenty of lightly salted water starting from boiling, calculating about 20 minutes of cooking.
In the meantime, harden the eggs in a pot filled with water for 8 minutes from boiling, then cool them and peel them.
Set aside.
Trim after washing the zucchini and carrot then grate them with a large-hole grater, if you prefer you can cut them into cubes.
Once the farro is cooked, drain it well, place it in a salad bowl, season with a drizzle of extra virgin olive oil, and mix, letting it cool to room temperature.
Add the grated vegetables, the basil leaves torn by hand, the coarsely chopped sun-dried tomatoes, and the pitted olives.
Season with salt, freshly ground black pepper, and additional extra virgin olive oil, and place the hard-boiled eggs cut into wedges on top.
You can serve the tasty farro salad immediately or keep it in the refrigerator to serve later.
Storage advice and variations for Tasty Farro Salad
The farro salad keeps in the refrigerator well-sealed in an airtight container for 2 days.
You can soak the farro the night before to cut the cooking time in half.
If you want, you can replace one zucchini with a cucumber.
Instead of hard-boiled eggs, you can use 5.6 oz of oil-packed tuna well-drained.
Other recipes
If you want to see other types of recipes you can return to HOME
FAQ
I don’t have sun-dried tomatoes, what can I substitute them with?
You can replace sun-dried tomatoes with cherry tomatoes cut into wedges.
Can I substitute farro?
Sure, you can replace farro with pearled barley or even brown rice or a mix of both.
