Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It also provides an interesting variation on the ubiquitous Mediterranean trio of olives, tomatoes, and capers by adding Balsamic Saba 6 for an agrodolce kick.
SERVES: 4 people
TIME: About 2 hours
1 and 1/2 cups of Farro Monoccum (300 gr/ 10 oz)
2 tablespoons capers, rinsed
3 tablespoons of black olives in EVOO, pitted and chopped
2 tablespoons raisins, soaked overnight in Saba
5 sun-dried tomatoes, sliced
Pizzuta unpeeled almonds (40 gr /1 oz)
2 tablespoons of freshly chopped mixed herbs (marjoram, mint, oregano, basil)
5 tablespoons extra virgin olive oil
4 tablespoons Balsamic Saba 6
Freshly ground pepper
- 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 balsamic vinegar, extra virgin olive oil, salt, and pepper.
- In a large bowl or serving plate, toss warm cooked farro with half of the dressing so that the grains will absorb the flavors.
- Add capers, black olives, raisins, sun-dried tomatoes, almonds, herbs, and the remaining dressing. Mix thoroughly.
- 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.