A colorful explosion of flavors, this farro salad is perfect for summer. And our favorite part is: it can (and for an ideal mingling of ingredients, it should) be prepared in advance and left to rest in the refrigerator. This recipe was created by our friend and cookbook writer Domenica Marchetti, and you can watch a step-by-step video recipe on her Instagram profile @domenicacooks.
If you feel creative, give it your personal twist with cheese, fresh produce, or crunchy Italian nuts.
SERVES: 4 people
TIME: About 2 hours
1 cup farro (200 gr/ 7 oz)
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 garlic clove, crushed
Freshly ground pepper
2 cups vegetables preserved in oil, such as sun dried tomatoes, mixed antipasto, black olives, small artichokes, sliced caper leaves
- In a colander, rinse thoroughly farro and then drain it.
- Bring a large pot of water to a boil. Add sea salt and farro.
- Cook for about 20 minutes, until farro gets soft but not mushy (it will double in volume).
- Prepare a dressing whisking together wine vinegar, extra virgin olive oil, salt, and pepper.
- Add the crushed garlic to your dressing to enhance the flavor.
- In a large bowl or serving plate, toss warm cooked farro with half of the dressing so that the grains will absorb all the flavors.
- Drain and chop the vegetables and add them to the farro.
- Add the other half of the dressing, and discard the crushed garlic. If necessary, pour some oil from the vegetable jars.
- Let the farro salad sit for at least 1 hour to allow flavors to combine and up to 2 days in the fridge.
- Enjoy warm, at room temperature, or chilled.