Insalata di Farro
The Quirky Foodster Team
Ingredients
- Farro, rinsed — 250 g (1 1/3 cups)
- Cucumber, diced — 1
- Tomato, diced — 1
- Red onion, finely diced — 1/2
- Black olives, pitted and halved — 100 g (3.5 oz)
- Olive oil — 3 tbsp
- Red wine vinegar — 2 tbsp
- Fresh basil, chopped — 1 tbsp
- Salt and black pepper, — to taste
Method
- Cook the farro in plenty of salted water according to package instructions, about 25-30 minutes, until tender but still with some bite.
- Drain well and let cool to room temperature.
- Combine the farro, cucumber, tomato, red onion and olives in a large bowl.
- Whisk together the olive oil, vinegar, salt and pepper.
- Pour the dressing over the salad and toss well.
- Fold in the fresh basil just before serving.
Introduction: A hearty salad of cooked farro tossed with fresh vegetables, olive oil and herbs.
Cultural Background: Farro, an ancient grain grown across central Italy and the surrounding hills of San Marino, forms the base of this nutty, filling salad, popular in warmer months as a light lunch or side.
Tips: Cool the farro fully before dressing so it doesn’t wilt the fresh vegetables. Taste and adjust the dressing, as farro can absorb flavour well.
Variations: Add crumbled feta or a similar cheese for extra richness; swap basil for fresh mint for a different herbal note.
Storage: Store in an airtight container in the refrigerator for up to 3 days; flavour improves as it sits.
Reheating: Best served cold or at room temperature; this salad is not typically reheated.
Nutrition: Approx. 290 kcal, 8 g protein, 42 g carbohydrate, 11 g fat per serving.
FAQs:
Q: What is farro?
A: An ancient variety of wheat with a chewy texture and nutty flavour, popular across central Italy.
Q: Can I substitute another grain?
A: Spelt or pearl barley can substitute with a similar cooking method and texture.
- Farro, rinsed — 250 g (1 1/3 cups)
- Cucumber, diced — 1
- Tomato, diced — 1
- Red onion, finely diced — 1/2
- Black olives, pitted and halved — 100 g (3.5 oz)
- Olive oil — 3 tbsp
- Red wine vinegar — 2 tbsp
- Fresh basil, chopped — 1 tbsp
- Salt and black pepper, — to taste
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