Farro salad is a vegetarian recipe, light, easy, and quick to prepare.
Light because it has few calories, yet it is very tasty.
It’s excellent cold, making it a perfect summer recipe for the beach or a lunch away from home.
It is perfect as a first course or a single dish; here in Lucca, we also consider it as an appetizer.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 10.5 oz Farro
- 5.6 oz Cherry or grape tomatoes
- 4 tablespoons Vegetables in oil
- 1 tablespoon Capers
- 6 leaves Basil
- to taste Salt
- to taste Extra virgin olive oil
Tools
- 1 Pot
- 1 Knife
- 1 Salad Bowl
Farro Salad Preparation
Let’s see how to prepare farro salad.
First, soak the farro in water for about 10 minutes to bring impurities to the surface, then rinse the farro under running water. Cook in a pot with plenty of salted water for about 20-22 minutes from when it starts to boil. When cooked, drain and rinse under running water to stop the cooking process, let it cool completely, and place in a salad bowl. Meanwhile, prepare the dressing: wash the tomatoes well and cut them into pieces, chop the onion and vegetables in oil into small pieces, mix everything with the farro, add salt, the tablespoon of capers, and the olive oil, and mix well, then add the chopped or slightly minced basil and mix again. Let it rest for at least half an hour in the fridge before serving.
Notes
You can easily prepare it the day before; it’s even tastier because it absorbs more flavor. If you have leftovers, you can store them in the refrigerator in a closed container for 2 days.
You might also be interested in:
Quinoa with zucchini, tomatoes, and chia seeds
This recipe contains affiliate links
This recipe contains affiliate links
This recipe contains affiliate links
