Insalata di Farro — Print Recipe

Nutty farro grains tossed with cherry tomatoes, cucumber, fresh herbs, and lemon vinaigrette — a light Sammarinese summer dish.

Ingredients

1 Cook farro in boiling salted water for 20-25 minutes until tender but still chewy. Drain and cool under running water.
2 Combine cooled farro with cherry tomatoes, cucumber, red onion, basil, and parsley.
3 Whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
4 Pour dressing over the salad and toss well to combine.
5 Let sit at room temperature for 15 minutes to allow flavors to meld.
6 Taste and adjust seasoning. Serve at room temperature or lightly chilled.

Did You Know?

Farro was the grain that fed the Roman legions, and it has been cultivated in the hills around San Marino since antiquity.