Insalata di Farro
Insalata di farro is a refreshing Tuscan spelt salad tossed with ripe tomatoes, crisp cucumber and fresh basil, perfect for warm summer days.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Medium saucepan
- •Colander
- •Large mixing bowl
- •Chef knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 340 kcal
Instructions
- 1
Place the rinsed farro into a saucepan and cover with plenty of cold water.
- 2
Add the fine sea salt and bring the water to a rolling boil over medium heat.
- 3
Simmer uncovered for 25 to 30 minutes until the grains are tender with a pleasant chew.
- 4
Drain the farro thoroughly in a colander and spread it onto a tray to cool completely.
- 5
Soak the chopped red onion in red wine vinegar for 10 minutes to mellow its sharpness.
- 6
Transfer the cooled farro to a large mixing bowl.
- 7
Add the quartered cherry tomatoes, diced cucumber, drained onion, and torn basil leaves.
- 8
Drizzle with the extra virgin olive oil and season with flaky sea salt and black pepper.
- 9
Toss everything gently until the grains and vegetables are evenly coated.
- 10
Rest the salad for at least 15 minutes at room temperature before serving to allow flavours to meld.
Chef's tips
Spreading the drained spelt onto a wide baking tray stops it from overcooking in its own steam and keeps the grains distinct. If using whole farro instead of semi-pearled, soak it overnight and increase the boiling time by about 20 minutes.
Ingredient substitutions
- farro (semi-pearled spelt) → pearl barley, though cooking time and nutty flavour will vary slightly
- red wine vinegar → lemon juice for a brighter citrus note
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Do not reheat; bring to room temperature for 20 minutes and toss with a fresh splash of olive oil before serving.
Common mistakes to avoid
- •Overcooking the farro until mushy instead of keeping an al dente bite.
- •Dressing the salad while the spelt is still hot, which wilts the fresh basil and makes the cucumber limp.
- •Serving straight from the fridge without letting it come to room temperature, which mutes the olive oil flavour.
Serving suggestions
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