Cold Farro Salad

Farro salad is a fresh and nutritious dish, perfect for the warmer months or as a light and healthy alternative.

Ingredients

• 250 g pearl farro
• 200 g cherry tomatoes
• 150 g mozzarella (or feta if you prefer)
• 1 cucumber
• 100 g pitted black olives
• 1 bunch arugula or fresh basil
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• Juice of 1 lemon
• (Optional) mint leaves for a fresh touch

Preparation

1. Place the farro in a pot with plenty of salted water. Bring to a boil and cook according to the package instructions (usually 15 to 20 minutes) until al dente.
2. Drain and rinse under cold water to stop the cooking and cool it down, then let it drain well.
3. Meanwhile, wash and halve the cherry tomatoes, slice the cucumber, and cut the mozzarella into medium cubes.
4. In a large bowl, combine the cooled farro, cherry tomatoes, cucumber, olives, and mozzarella.
5. Add salt, pepper, extra virgin olive oil, and lemon juice. Mix well to season all the ingredients.
6. Wash and dry the arugula or basil, roughly tear with your hands, and add to the salad.
7. If desired, add a few mint leaves for a fresher aroma.
8. Let the salad rest in the fridge for at least 30 minutes before serving, so the flavors have time to meld.

This salad is extremely versatile, so feel free to customize it with other ingredients you may have on hand, such as grated carrots, corn, bell peppers, red onion, or walnuts for added crunch.

Fun Fact

Farro is an ancient grain highly valued in Italian cuisine for its rich flavor and texture. Originating in the Middle East, it was a staple food for Roman civilizations, prized by troops during long military campaigns for its high energy and nutrient content.