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Tuscan Farro Salad | Mediterranean Summer Salad
(0)
35 min
Quick
Knuspr-Küche
Ein herrlich erfrischender toskanischer Getreidesalat für warme Sommertage: Nussiger Farro (Dinkel) vereint sich mit sonnengereiften Kirschtomaten, cremigem Mozzarella, Kalamata-Oliven, frischem Rucola und gerösteten Pinienkernen in einem Zitronen-Basilikum-Dressing.
Ingredients
Preparation method
Cook & Prepare Farro
Rinse the spelt thoroughly under running water. Cook in a pot with plenty of salted water according to the package instructions for about 20 minutes until al dente. Drain, rinse briefly with cold water, and leave to cool completely.
Meanwhile, toast the pine nuts in a non-stick pan without fat over medium heat for 2–3 minutes until golden brown. Leave to cool on a plate.
Chop Ingredients & Mix Dressing
Halve the cherry tomatoes, slice the red onion into fine half-rings, and drain the Kalamata olives. Pick through the rocket, wash, and spin dry. Drain the mozzarella and cut into bite-sized pieces.
Chef's tip
Meal prep tip: Farro can easily be cooked the day before. Kept chilled in an airtight container, the grain retains its perfect bite.
Variation idea: For an even more savory flavor, you can top it with finely chopped sun-dried tomatoes or shaved Parmesan.
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