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Italian Farro Salad | Fresh Summer Delight
(0)
35 min
Quick
Knuspr-Küche
Köstlicher toskanischer Farro-Salat mit aromatischen Kirschtomaten, cremigem Mozzarella, Rucola und knackig gerösteten Pinienkernen – das perfekte leichte Sommergericht.
Preparation method
Preparation & cooking
Rinse the spelt in a sieve under cold water. Cook in a pot of plenty of boiling salted water according to the package instructions for about 20–25 minutes until al dente. Then drain, rinse briefly under cold water, and leave to cool.
In the meantime, toast the pine nuts in a small pan without oil over medium heat until golden brown and fragrant. Leave to cool on a plate.
Preparing ingredients & mixing dressing
Wash and halve the cherry tomatoes. Peel the red onion and slice into thin half-rings. Drain the mozzarella and cut into bite-sized pieces, or halve the mini balls. Wash the arugula and basil and shake dry.
Chef's tip
The farro salad is great for making ahead and tastes even more flavorful the next day once the flavors have infused – ideal for meal prep or summer picnics.
Ingredients
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