I’m sure you also have a bag of soups or stews that someone gifted you and you don’t know how to use up. But today I propose a fresh way to enjoy them, a tasty and quick recipe with ingredients that you can modify according to your taste. This Cold Farro and Lentil Salad will accompany your summer, ideal for a picnic or to take to the beach.
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Below you find the link for other fresh and delicious salads:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 14 oz legume soup (farro and lentils)
- 1 pinch coarse salt
- 9 oz smoked scamorza cheese
- 5 oz canned sweet corn, drained
- 2 canned tuna in oil (52 g cans)
- 15 pickled onions
- 5 artichoke hearts in oil
- to taste fine salt
- to taste black pepper (ground)
- to taste olive oil
Steps
Put about half a pot of water on the stove, once it boils add the coarse salt and the lentil and farro soup. Follow the cooking instructions, it took me about 30 minutes. Now pour everything into a colander and cool it under a stream of cold water.
In a bowl, place the onions cut into two or three pieces and the artichokes divided into four.
Cut the scamorza cheese into rather small cubes and add it to the artichokes and onions.
Pour in two cans of tuna, if you prefer it tastier you can also add one more.
Once the lentil and farro soup has been cooled and drained, you can add it to the seasoning.
Complete the dish with some corn, season with olive oil, a bit of salt, and pepper if necessary. Mix well and serve cold.
Tips and Tricks
Besides farro, you can also use barley, following the same procedure.
If you want more fresh recipes, you can find them here:
Caprese (mozzarella and tomato)
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