Farro Salad: Insalata di Farro

June 24th, 2015

Farro Salad 1

I have been researching Italian recipes for our trip there in the Fall.  I have found several recipes using farro.  Farro is an ancient grain in the wheat family that is very easy to digest.  It has a nutty flavor and has healthy benefits.  Farro is grown in the Garfagnana region of eastern Tuscany.  It is also known as spelt and can be used as a grain or ground into flour for bread or pasta.

Farro Salad 3

I found two recipes for farro salad in my search and adapted them to my taste.  In the summertime there is nothing better than a cool salad with fresh tomatoes, cucumbers, celery, radishes and basil.  The farro pulls everything together and the lemon zest, juice and olive oil dress it to perfection.  As a luncheon dish it is paired with hard boiled eggs.  For dinner I served it with chicken piccata.  We loved the nutty flavor and the cool accompaniments.

Farro Salad 4V

We are looking forward to a happy 4th of July with our family.  We will be entertaining at least 14 family members.  It has become a tradition on Lake Lure.  I relish the memories that our 2 Grands and their 3 cousins are storing up; swimming, skiing, tubing, hiking, eating, wine tastings (Adults, LOL), crickets, porch lights, sleeping bags, cookies, s’mores, fireworks and love.  Will try to keep up here.

Farro Salad: Insalata di Farro

1 cup farro
4 cups water
1 teaspoon salt, plus salt to taste
4-6 radishes, trimmed and thinly sliced
2 tomatoes, chopped
1 small cucumber, chopped
2 ribs celery, chopped
1/4 cup fresh basil leaves, cut into narrow strips
3 tablespoons olive oil
Zest of 1 lemon
Juice of 1/2 lemon
4 hard-boiled eggs, peeled and quartered

In a bowl, combine the farro with water to cover.  Let soak for 2 hours.  Drain and pour into a large pot with the 4 cups water.  Bring to a boil and cook, uncovered, until very soft, about 40 minutes.  (Cooking time may vary as much as 10-20 minutes.)

Drain and pour into a large bowl.  Add the radishes, tomatoes, cucumbers, celery, basil, olive oil, lemon zest, lemon juice, salt and pepper and toss well.  Place on a serving platter.  Arrange the egg quarters around the edge of the platter.  Chill and serve.

Printable Recipe

7 responses to “Farro Salad: Insalata di Farro”

  1. Penny @ The Comforts of Home says:

    Glad to see you made it home safely. The salad sounds great! Enjoy your 4th with the family!

  2. Monique says:

    Sounds like the 4th will be memorable Penny!
    I will never forget where I bought my first Farro..

    Castelluccio..a magical drive through clouds to the top..where the small town was out of a movie.What a magical drive that was.. seeing the boot of Italy..that store ..father and son..their fathers and sons..
    You will come back with indelible visions!

  3. Madonna says:

    I love your farro salad. I have taken something similar on picnics and shopping trips when we could not eat at a restaurant. I packed it in a small widemouth mason jar – it travels well. Lunch in a jar.

  4. I like farro but have not had it in a salad…yours looks terrific.

  5. Susan says:

    I love to eat farro in a salad. The chewy texture goes with all veggies. Especially like lots of parsley. Will try your recipe…radishes is what peaked my interest. Happy 4th with your family.

  6. Susan says:

    The first time I had farro was 8 years ago after my daughter and son-in-law were married. He is a chef and makes many Italian dishes since he apprenticed in a fine Italian restaurant. He has even made farro risotto for us. I love it and the texture. This salad is another wonderful way to use farro, Penny!

  7. cheri says:

    Beautiful salad Penny, sounds like you are going to have a wonderful 4th. Take care!

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