Farro Salad with Pesto and Cherry Tomatoes

Farro salad with pesto and cherry tomatoes is a fresh dish that’s ideal for spring or summer. Here’s the recipe, with an Italian touch in the preparation of the pesto.

Ingredients

• 200 g pearled farro
• 200 g cherry tomatoes
• 100 g Genovese pesto
• 30 g pine nuts (optional)
• 30 g arugula (for serving)
• Salt and pepper to taste
• Extra-virgin olive oil

For the pesto (if you want to make it fresh):

• 50 g fresh basil
• 30 g grated Parmesan
• 2 garlic cloves
• 10 g pine nuts
• 100 ml extra-virgin olive oil
• Salt to taste

Preparation

1. Start by bringing a pot of salted water to a boil and cook the pearled farro according to the package instructions (usually around 20-30 minutes), until tender but still al dente.
2. Meanwhile, prepare the pesto if you’re not using store-bought. Pound the basil leaves in a mortar with the pine nuts, garlic, and a pinch of salt until you get a paste. Then incorporate the grated Parmesan and extra-virgin olive oil in a thin stream, working with the pestle until you obtain a creamy sauce.
3. Wash and halve the cherry tomatoes.
4. Once cooked, drain the farro and rinse it under cold water to stop the cooking and cool it down.
5. Place the farro in a large bowl, add the tomatoes and pesto, and mix gently. Adjust salt and pepper to taste.
6. If desired, toast the pine nuts in a nonstick pan for a few minutes and then add them to the salad for crunch and flavor.
7. Serve the dish on a bed of arugula with a drizzle of extra-virgin olive oil.

Interesting Facts

Farro is an ancient grain highly valued in Italian cuisine, especially in Tuscany. It’s rich in fiber and protein and has a low glycemic index, making it an excellent base for summer salads. Pesto, originating in Liguria, adds a richly aromatic note to the dish thanks to the basil and Parmesan.