I love farro, from the nutt flavor to the chewy texture. This simple salad was inspired by my friends at Frantoio Bartolini in Umbria and I think you’ll love it!
Makes 3-4 servings
- 1 cup farro, rinsed well
- 2 cups spring or filtered water
- sea salt
- 2 stalks celery, diced
- 1/2 cup pine nuts, lightly pan-toasted
- 6-8 cherry tomatoes, thinly sliced
- 3-4 sprigs flatleaf parsley or basil, coarsely chopped
- extra virgin olive oil
- sherry vinegar
Step By Step Instructions:
Place rinsed farro in a saucepan with water and bring to a boil, uncovered. Add a pinch of salt and reduce heat to low. Cover and cook for 35-40 minutes, until liquid is gone and farro is al dente.
Transfer hot farro to a mixing bowl and add celery, pine nuts, cherry tomatoes and parsley. Add a light seasoning of salt, a drizzle of olive oil and vinegar and stir gently to combine. Serve warm or at room temperature.
Cook’s Tip: To toast pine nuts, simply heat a stainless steel skillet over medium heat and add pine nuts. Cook, stirring until fragrant, taking care not to burn the pignoli.