← Nouns Cooking · Italian

Ingredients

• 250 g semi-pearled farro
• 250 g Cherry tomatoes, quartered
• 1 small cucumber, diced
• ½ Red onion, finely sliced
• 60 g black olives (Taggiasca or Kalamata), pitted
• 125 g mozzarella or bocconcini, torn
• 1 handful basil leaves
• 4 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt
• Black pepper

Method

1. Rinse the farro and cook it in plenty of salted boiling water for 20–25 min, until tender but still pleasantly chewy.
2. Drain well and spread it out on a tray so it cools quickly and doesn’t turn sticky.
3. Whisk the oil and vinegar with a pinch of salt and pepper. Soak the onion in the dressing while the farro cools to soften its bite.
4. Toss the cool farro with the tomatoes, cucumber, olives, onion and dressing. Fold in the mozzarella and torn basil.
5. Leave for 10 min for the flavours to mingle, then taste for salt and vinegar and serve.

Tips

• Cooking times vary: whole farro needs 40 min or more, so check the packet.
• Farro is a type of wheat, so this salad is not gluten-free; use rice or quinoa if needed.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar Lazy Cat Kitchen