Insalata di Farro

Nutrition · per serving

Steps

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.

   160 g pearled farro800 ml water
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.

   250 g cherry tomatoes20 ml olive oil5 g fine salt1 g freshly ground black pepper
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.

   250 g cherry tomatoes20 ml olive oil5 g fine salt1 g freshly ground black pepper
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.

   160 g pearled farro800 ml water5 g fine salt
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.

   125 g mozzarella15 g fresh basil leaves20 ml lemon juice15 ml extra-virgin olive oil2 g fine salt1 g freshly ground black pepper
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.

   160 g pearled farro250 g cherry tomatoes125 g mozzarella15 g fresh basil leaves20 ml lemon juice15 ml extra-virgin olive oil2 g fine salt1 g freshly ground black pepper
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.

   15 g fresh basil leaves

Origin & History

Insalata di farro is a classic central Italian summer dish, especially associated with Tuscany and Umbria, where farro has been cultivated since ancient times. Modern versions often combine the nutty grain with seasonal vegetables, herbs, and cheese for a light meal that reflects the Italian preference for simple, high-quality ingredients.