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Farro Salad

Soak Time 12 hours Cook Time 55 mins

Servings: 6


  • 10.5 oz of farro

  • 10.5 oz tomatoes

  • 20 pitted olives

  • 2 oz of Pecorino

  • 2 spring onions

  • 1 bunch basil

  • 1 pinch of Smoked Pepper Powder

  • 1 pinch of dried oregano

  • 1 clove garlic

  • 4 tbsp extra virgin olive oil

  • salt to taste


  1. Soak the farro for 12 hours. Then rinse under running water, drain and cook in salted boiling water for about 45 minutes. Add a clove of garlic to the water to add flavor.

  2. When ready, drain and season with 4 tablespoons of Extra Virgin Olive Oil, a pinch of salt, oregano and a pinch of smoked pepper powder. Stir and let it cool.

  3. Meanwhile, drain the tomatoes and cut them in half.

  4. Peel onions and cut them into thin slices.

  5. Cut the Pecorino cheese into cubes.

  6. Wash basil leaves and chop them.

  7. When the farro is cold, add the other ingredients and mix well.

  8. Sprinkle with the basil leaves and serve the farro salad. Buon Appetito!

Recipe Notes:

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