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Farro salad

Farro is an ancient grain from Italy that has a nice nutty flavor. It cooks the same way as rice. Yields 4 portions.


250 ml (1 cup) raw farro

1 pint grape tomatoes, cut in halves

120g (½ cup) bocconcini cheese “pearls” size or cut in quarters

20 pitted Kalamata olives, cut in halves

4 fresh basil leaves, chopped

12 chive stems, chopped

30 ml (2 tablespoons) first cold pressed extra virgin olive oil

10 ml (2 teaspoons) balsamic vinegar

15 ml (1 tablespoon) lemon zest

Salt (pinch)

Pepper (pinch)


Fill a big pot with water and bring it to a boil. Add the farro and lower the heat for a gentle simmer. Cook the farro for 30 minutes. While cooking, mix the rest of the ingredients in a large bowl. Place the salad aside. When the farro is cooked, leave to cool at room temperature. Add to the salad and serve.

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