The English Post

Mediterranean Farro salad

Written by Veronica Lavenia

Mediterranean Farro salad is one of the traditional dish I love.

One of the typical dishes of the Mediterranean Italian diet is Farro cooked in various ways, depending on the season. Farro is an ancient grain with a rich protein content, higher than other cereals. Very valuable is the Tuscan Farro,  often used in traditional winter soups. In summer, it can be used as an alternative to rice. Pearled Farro requires a minimal cooking time and is readily available in Italian specialty shops (look for Italian “Farro” and not “Spelt”).

In truth, this Mediterranean Farro salad is suitable for all seasons, alternating the vegetables available and is also delicious warm, with freshly baked bread.

Mediterranean Farro salad: Ingredients

Serves 4-6

6 ripe tomatoes

2 red onions

Black pitted olives, to taste

Balsamic vinegar, to taste

Extra virgin olive oil, to taste

Pinch of sea salt

Black pepper, to taste

300 g (11 oz) pearled Farro

Mediterranean Farro salad: Method

  1. Wash and cut the tomatoes and onions. Add the pitted olives and season with salt, pepper, balsamic vinegar and extra virgin olive oil to taste.
  2. Wash and cook the Farro in boiling salated water for 10 minutes or according the instructions of the package.
  3. Drain and season with vegetable salad.
Mediterranean Farro salad

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.