I am sure you also have in some cupboard a packet of soups or stews that someone gave 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 tastes. This Cold Farro and Lentil Salad will accompany your summer, ideal for a picnic or to bring to the beach.

Below you will find the link for other fresh and delicious salads:

Difficulty: Very Easy
Cost: Cheap
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
1 cup sweet corn, canned, drained
2 canned tuna in oil (52g cans)
15 pickled onions
5 artichoke hearts in oil
as needed fine salt
as needed black pepper (ground)
as needed 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 with a stream of cold water.
In a bowl, place the onions cut into two or three parts and the artichokes quartered.
Dice the scamorza cheese into fairly small cubes and add it to the artichokes and onions.
Pour in two cans of tuna, if you prefer it more flavorful, you can add one more.
Once the lentil and farro soup is cooled and drained, you can add it to the seasoning.
Complete the dish with corn, if necessary season with olive oil, a bit of salt, and pepper. Mix well and serve fresh.