Insalata di Farro (Farro Salad)


Nutty and pleasantly chewy, farro will be your next go-to whole grain. Try it in this easy and tasty salad from Christian Pritchard.



1/2 lb farro
4 large ripe tomatoes, diced
6-8 basil leaves, torn
1 small leek, white part only, washed and thinly sliced across
2 garlic cloves, minced
1/4 cup extra virgin olive oil
to taste salt and pepper to taste
1/4 cup pine nuts, lightly toasted
optional shaved or grated Parmesan , to finish


  1. Place the farro in a medium saucepan. Cover with four inches of water and add 1 tablespoon salt. Cover and bring to a boil over medium heat, then reduce the heat and simmer for 45 minutes or until tender, adding more water if necessary.
  2. When the farro is tender, drain it and then rinse with cold water until it has cooled down. Drain well and transfer the grain to a large bowl.
  3. Add the tomatoes, basil, leek, garlic, and olive oil, and season to taste with salt and pepper. Stir in the pine nuts and shave the Parmigiano over the top.
  4. The salad can be served at room temperature or chilled.

Yield: Serves 4-6


Video: Insalata di Farro (Farro Salad)

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