Farro salad with fava beans and cherry tomatoes: a fresh, nutritious dish that’s perfect to make ahead.
Looking for an idea for a light lunch, healthy but full of flavor? This farro salad with fava beans and cherry tomatoes is the perfect answer.
The sweetness of the fava beans pairs wonderfully with the freshness of the cherry tomatoes, creating a flavorful dish that complements the farro.
It’s a great dish to prepare in advance. Fresh, colorful and protein-rich, it’s the perfect lunchbox for the office or a small outdoor picnic.
Now let’s see how to prepare the farro salad with fava beans and cherry tomatoes.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3/4 cup farro
- 1 1/4 cups fava beans (frozen)
- 12 cherry or grape tomatoes (cherry or datterino)
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Bowl
- 1 Saucepan
- 1 Frying pan
How to prepare the farro salad with fava beans and cherry tomatoes
Boil the farro in plenty of salted water following the times on the package (usually 15-20 minutes). Once cooked, drain well and let cool in the refrigerator with a drizzle of oil so it doesn’t stick.
Blanch the frozen fava beans in boiling water for about 3-5 minutes. Drain and, once they are warm, remove the outer skin to keep only the tender inner part.
In a large frying pan, heat a drizzle of oil and, if you like, a clove of garlic. Add the peeled fava beans and the cherry tomatoes cut in half or quarters.
Sauté over high heat for 5-7 minutes: the cherry tomatoes should wilt slightly and create a light sauce, but remain whole. Season with salt and, if desired, pepper. Turn off the heat and let cool a little.
Take the farro from the refrigerator and add it to the pan with the dressing (or combine everything in a large bowl). Mix well so the farro absorbs the flavors.
For an extra touch, add torn basil leaves or some mint.
Before serving, if the farro seems dry, add a final drizzle of raw olive oil.
Storage
It keeps perfectly in the refrigerator for 2-3 days in an airtight container. In fact, it’s even better the next day!
FAQ (Questions & Answers)
Can I substitute the farro?
You can use pearl barley or quinoa.
Can I substitute the cherry tomatoes?
You can use sun-dried tomatoes in oil for a more intense flavor.
What else can I add?
You can add cubes of Greek feta or aged Pecorino Sardo. Toasted pine nuts or sliced almonds are also great.
