Ingredients
Scale
- 1 cup Farro, rinsed (or soaked overnight)
- 12 or so grape tomatoes
- 2 tablespoons muffaletta salad, olive tapenade or chopped olives
- 1 tablespoon capers
- 3 scallions, thinly sliced
- 1 celery stalk, chopped
- 1 small piece of a clove garlic, minced
- ΒΌ cup chopped parsley, fresh if possible
- Salt and pepper, to taste
- Red wine vinegar
- Extra virgin olive oil
Instructions
- Combine Farro, salt and 3 cups water in a small saucepan. Bring to boil, cover and simmer for 15- 20 mins. The Farro should have a bit of a bite to it. Drain and add to a large bowl to cool. To the bowl add olives, tomato, scallion, celery, garlic and parsley. Season with salt and pepper and drizzle with oil and vinegar to taste. Toss and taste to adjust seasonings. Serve room temperature.
Notes
Make sure to serve at room temperature.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad