Description
A hearty Mediterranean Italian salad featuring chewy farro, fresh vegetables, and a light dressing that enhances the natural flavors of the ingredients.
Ingredients
- 300 g semi-pearled farro
- 2.5 liters water
- 18 g fine salt (for cooking water)
- 60 g extra-virgin olive oil (about 4½ tablespoons)
- 35 g red wine vinegar (about 2⅓ tablespoons)
- 2 g fine salt (for dressing)
- 1 g black pepper
- 300 g ripe but firm tomatoes, cut into 1.5 cm pieces
- 250 g cucumber, unpeeled, cut into 1 cm half-moons
- 60 g red onion, thinly sliced
- 100 g pitted Kalamata olives (drained weight)
- 20 g fresh basil leaves, torn just before using
- 80 g ricotta salata, crumbled
Instructions
- Rinse the farro under cold water for about 20 seconds.
- Boil 2.5 liters of water, add the 18 g salt and the farro, and keep it at a gentle simmer.
- Start checking the farro at 22 minutes. It should be tender but still chewy.
- Drain the farro thoroughly in a fine-mesh colander.
- Cool the farro on a tray by spreading it 1 to 2 cm deep and stirring once to release steam.
- Make the dressing by whisking together the olive oil, red wine vinegar, salt, and black pepper.
- Dress the warm farro with about two-thirds of the dressing.
- Prep the vegetables: cut tomatoes, cucumber, and onion as specified.
- Add the prepared vegetables and olives to the cooled farro.
- Finish with the remaining dressing, basil leaves, and crumbled ricotta salata.
- Taste and season as necessary before serving.
Notes
Serving suggestions include pairing this salad with grilled fish or serve it as a lunch option with crusty bread. Store in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean, Italian