Insalata di Farro

Ingredients

Instructions

1. 1

   Preheat the oven to 230 C. Bring a medium saucepan of water to a boil. Rinse the farro briefly under cold water so the grains cook evenly and any dust is removed.

2. 2

   Halve the cherry tomatoes. Toss them on a small baking tray with olive oil, salt, and black pepper, arranging them cut-side up for better caramelisation.

3. 3

   Roast the tomatoes for 12-15 minutes, until they are softened, lightly collapsed, and browned at the edges. Do not over-roast; they should still hold some shape for the salad.

4. 4

   Salt the boiling water, add the farro, and simmer for 15-18 minutes until tender but still pleasantly chewy. Drain well and spread it on a plate or tray for 3 minutes so excess steam escapes; this keeps the salad fluffy rather than soggy.

5. 5

   While the farro cooks, tear or cut the mozzarella into bite-size pieces and tear the basil leaves if large. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and black pepper until slightly emulsified.

6. 6

   Combine the warm farro with the lemon dressing in a mixing bowl and toss well so the grains absorb the seasoning. Fold in the roasted tomatoes with any tray juices, the mozzarella, and most of the basil. Taste and adjust seasoning if needed.

7. 7

   Serve slightly warm or at room temperature, topped with the remaining basil. For the best texture, let the salad sit for 2-3 minutes before serving so the flavours settle together.

Nutrition per serving

Notes

• •Pearled farro is the best choice for a 30-minute recipe because it cooks much faster than whole farro.
• •If you prefer, the tomatoes can be blistered in a hot frying pan instead of roasted to save a few minutes.
• •Use good-quality mozzarella and drain it well so it does not water down the salad.
• •This salad is excellent served with grilled courgettes, olives, or a handful of rocket.

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