Salad - Entree - vegetarian - lactose free
1 1/2 cup farro
1 small container of cherry tomatoes, quartered
1 zucchina (Italian squash), julienne cut
1 carrot, julienne cut
1 cucumber, peeled and thinly sliced
2 celery stalks, thinly sliced
1/2 cup green olives, roughly chooped
4 tbsp capers, packed in salt, rinsed and roughly chopped
2 tbsp basil, finely chopped
1 clove garlic, peeled and quartered
3 tbsp extravirgin olive oil
Salt and pepper
Put a large pot of water to a boil; when ready, add salt and farro. Cook for 30-35 minutes, until al dente, drain and transfer to a bowl, season with 1 tbsp of olive oil, tossing well to coat, and set aside.
In a little bowl combine the remaining olive oil, salt, garlic, pepper and basil (and a few drops of really good balsamic vinegar), mix and set aside.
In a bowl, big enough to contain all ingredients, combine all vegetables, farro and olive oil mixture (with or without garlic), toss well to coat and refrigerate until serving time.
This recipe serves 4-6 and can be served as appetizer or entree.
- This is the basic recipe; you can add: hard boiled eggs, mozzarella, grilled chicken breast, tuna in olive oil, peppers, onions and whatever your fantasy or taste suggest you.
- Farro is similar to rice but, being richer in fibers, it's healthier and takes longer to cook.