Saturday, Nov 25th 2017
Farro salad with courgette, tomato and mozzarella
A hearty salad for all seasons – just swap in ingredients that are available CREDIT:LAUREN BAMFORD
 

Astaple grain of the early Romans, farro has found its way into traditional Italian soups, salads and even desserts. In Florence farro salad is a popular lunchtime option. It is one of those dishes that you can adapt to the season – consider grilled, sliced aubergine; blanched green beans; cherry tomatoes; baby spinach; olives; herbs such as marjoram or mint; and cubes of young pecorino cheese instead of mozzarella.

To make this a meal in itself, add some good-quality tinned tuna, cooked chickpeas or cannellini beans.

SERVES

4

INGREDIENTS

  • 200g farro
  • 1 courgette, cubed
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 medium tomatoes
  • 1 small red onion, thinly sliced
  • 1 tbsp red-wine vinegar, plus extra for drizzling
  • 1 bunch (about 150g) rocket
  • 10-12 basil leaves, torn
  • 100g fresh mozzarelline (small mozzarella balls, such as bocconcini)

METHOD

Cook the farro in a large saucepan of boiling water – at least 1 litre – with a pinch of salt. Boil until al dente, about 30 minutes.

Check every now and then – depending on the type of farro, it may take a little less time or a little longer.

Drain the farro and rinse in cold water to cool it down. Set aside to drain and cool completely.

Cook the courgette in the olive oil in a frying pan over a medium heat until golden, 5-7 minutes. Season with a pinch of salt and set aside.

Quarter the tomatoes, remove the seeds and chop the flesh. Set aside.

Place the red-onion slices in a small bowl with the red-wine vinegar and top with cold water – leave to soak for about 10 minutes to take away a little of the bite. Drain when needed.

Combine all the ingredients in a salad bowl. Toss to combine well.

Drizzle with olive oil and red-wine vinegar to taste, and season with salt and pepper.

Recipe from Florentine: The True Cuisine of Florence by Emiko Davies (Hardie Grant, £25), available from Telegraph Books

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