Farro Salad {Insalata Di Farro}
This is a delicious colorful salad that you an use as an antipasto, lunch, or salad. The farro is very nutritious and has a nutty bite to it.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: light lunch, Side Dish
Cuisine: Italian
Servings: 4
Calories: 380kcal
- 1 cup Farro wash if necessary -- follow package directions
- 2 cups chicken stock
- ½ cup soffritto
- ¼ cup extra-virgin olive oil
- ½ cup sliced Kalamata olives
- 2 cups grape tomatoes -- quartered
- Zest and juice of 1 lemon
- Arugula leaves q.b. (quanto basta -- as you like)
- 1 ½ tsp. fresh thyme
- Salt and freshly ground black pepper
- Radicchio rosso leaves
Cook the farro in the chicken stock for about 25 minutes or more if necessary. The farro should retain a little bite, all of the stock will not be absorbed. Drain and save the stock for other uses.
Mix everything except the radicchio rosso together. Season with salt and pepper to taste. Spoon the farro mixture into the curls of the radicchio rosso and serve on an antipasto platter.
- This can be served as a first course, lunch, or a salad.
- Instead of the arugula you can substitute peas, or mint, you can be creative. We did it our way -- enjoy doing it your way.
Serving: 4g | Calories: 380kcal | Carbohydrates: 47g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 452mg | Potassium: 486mg | Fiber: 9g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 13.8mg | Calcium: 47mg | Iron: 2.2mg