Name: Italian Farro Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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; ¼ cup chopped parsley, fresh if possible; Salt and pepper, to taste; Red wine vinegar; Extra virgin olive oil

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
¼ cup chopped parsley, fresh if possible
Salt and pepper, to taste
Red wine vinegar
Extra virgin olive oil

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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