A light and tasty first course, the farro and zucchini salad, enriched with mozzarella and cold cuts (I use vegan) is really very good. Farro is a cereal that I love, I like to use it in salads to alternate with classic rice, versatile and rich in precious nutrients. If you also like it, try the farro salad with vegetables and peas. You can also prepare it in advance, and it is perfect for outdoor meals.
Let’s get to work and prepare the farro and zucchini salad together.
OTHER COLD FIRST COURSES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Farro and Zucchini Salad
- 2 1/2 cups pearled farro
- 2 zucchini
- Half onion
- to taste salt
- 5.3 oz mozzarella
- 5.3 oz cold cuts (vegan)
- to taste chives
Tools
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- Pressure Cooker
- Frying Pan
Steps for Preparing the Farro and Zucchini Salad
Rinse the farro under running water. Boil it in plenty of salted water. In a pressure cooker for about 15 minutes, double in a regular pot, but still check the package instructions. Drain it, season it with extra virgin olive oil, and let it cool.
Wash the zucchini and cut them into chunks. Roughly chop half an onion. Sauté it in a pan with a bit of oil. Add the zucchini, salt, and cook for a few minutes, keeping them slightly crunchy.
Dice the mozzarella and cold cuts (I used vegan ones). Mix the farro with zucchini, mozzarella, and cold cuts. Enrich with chives. Mix and let it rest for a couple of hours before serving.
Storage
You can store the farro salad in the fridge for one or two days.
