Farro Salad with Tuna, Roasted Cherry Tomatoes, and Arugula, a simple, complete, and delicious recipe for your summer lunches.

It is prepared in a few steps, rich in flavor, and suitable both to be enjoyed cold and warm, making it ideal to take to the office or to include in your weekly meal prep plan.

Pearled farro with its rustic flavor pairs perfectly with oil-packed tuna and slightly spicy arugula. The real stars, however, are the roasted Piccadilly tomatoes, which offer a sweet and intense note to the dish with slight caramelization in an air fryer (or traditional oven).

A handful of simple, well-balanced ingredients are enough to bring a balanced, nutritious, and very versatile salad to the table. Cooking the farro in an Insta Pot and the cherry tomatoes in an air fryer makes preparation easier and faster, but you can adapt it to the tools you have at home.

Perfect for those who have little time but don’t want to give up a healthy and tasty meal, this tuna farro salad also keeps well for a couple of days in the fridge, without losing flavor or texture.

At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form you find at the end of the page.

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Farro Salad with Tuna, Roasted Cherry Tomatoes, and Arugula

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4People
Cooking methods: Stovetop, Air Frying
Cuisine: Italian
Seasonality: Spring, Summer

225.91 Kcal

calories per serving

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Energy 225.91 (Kcal)
Carbohydrates 21.98 (g) of which sugars 1.78 (g)
Proteins 16.34 (g)
Fat 8.68 (g) of which saturated 1.29 (g)of which unsaturated 2.36 (g)
Fibers 3.34 (g)
Sodium 268.87 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Farro Salad

1 1/2 cups pearled farro
5.6 oz oil-packed tuna
3.5 oz Piccadilly tomatoes
1.8 oz arugula
1 tbsp balsamic vinegar
2 tbsps extra virgin olive oil
to taste salt
to taste brown sugar

Tools

Pot
Air Fryer
Bowls

Farro Salad Recipe

Start preparing the salad with the cherry tomatoes.
After washing them, cut them in half and place them cut side up in the air fryer basket or a baking dish.
Season with salt, extra virgin olive oil, and a sprinkle of brown sugar.
Roast the Piccadilly tomatoes in an air fryer at 356°F for 15 minutes or in a static oven at 392°F for 20 minutes.
Remove them and let them cool slightly.
Cook the farro in salted boiling water for the time indicated on the package.
Alternatively, you can cook it in an Insta Pot for 15 minutes with 450 ml of water.
Season the cooked farro with salt and oil and let it cool.
Add the roasted tomatoes to the farro.
Continue with the oil-packed tuna, drained.
Mix well to distribute the dressing.
After washing and drying, season the arugula with salt, extra virgin olive oil, and balsamic vinegar.
Add the seasoned arugula to the farro and mix again with a spoon to distribute it evenly within the salad.
Transfer the farro salad onto plates and serve.