Insalata di farro
Insalata di farro, from above
VegTuscany

Insalata di farro

Chewy ancient grain, juicy tomatoes and basil. Tuscany's answer to the lunchbox.

40 minTime
14 gProtein each
mildSpice
The oldest wheat2 chapters · 1 min read

Make it your way

Grandma's wayFarro, cherry tomatoes, mozzarella, basil and olive oil.
The original
379kcalsame
14 gproteinsame
6 gfibresame
40minutessame

Insalata di farro.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Farro1 cup farro, or khapli wheat
Tomato1½ cups cherry tomatoes, halved
Cucumber1, diced
Onion¼ red onion, finely chopped
Black olives¼ cup
Mozzarella1 cup mini balls
Basil leavesa handful, torn
Olive oil3 tbsp
Vinegar1 tbsp, red wine vinegar
Salt¾ tsp
Black peppera pinch

Method

3 steps
  1. 1Rinse the farro and simmer in plenty of salted water until tender but chewy.
  2. 2Drain and toss with oil, vinegar, salt and pepper while warm.
  3. 3When cool, fold in tomatoes, cucumber, onion, olives, mozzarella and basil.
Serve it like this

Serve in a wide bowl at room temperature with extra basil and a final drizzle of olive oil.

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Make it a meal

What goes with Insalata di farro: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pizza bianca40 min
Bread or rice Risotto ai frutti di mare45 min
With a main Minestrone soup45 min
With a main Attiéké with grilled fish50 min
A little snack Bruschetta al pomodoro15 min
To drink Pink lemonade15 min
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