Farro Salad with Pesto, Iceberg Lettuce, Basil, Green Olives, Tomatoes, and Tuna

Name: Farro Salad with Pesto, Iceberg Lettuce, Basil, Green Olives, Tomatoes, and Tuna
Yield: Serves 2 servings
Ingredients: 7 oz pearled farro (200 g); 3 tablespoons pesto; 2 leaves iceberg lettuce; A few basil leaves; Green olives, to taste; 3 tomatoes; 1 can tuna; Salt, to taste; Extra virgin olive oil, to taste

Giulia 🌺 @julia_passioncook19

Umbria

Farro salad is a delicious, fresh or slightly warm one-bowl meal—definitely worth trying! This simple and quick recipe is perfect if you’re short on time, and you can even make it the night before. Let me know what you think!

Giulia 🌺 @julia_passioncook19

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Ingredients

Serves 2 servings

7 ozpearled farro (200 g)
3 tablespoonspesto
2 leavesiceberg lettuce
A fewbasil leaves
Green olives, to taste
3tomatoes
1 cantuna
Salt, to taste
Extra virgin olive oil, to taste

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Steps

1

Start preparing the farro about 3-4 hours before serving, or the night before. I made it the night before. First, rinse the farro 2-3 times.
2

Place the farro in a pot, add plenty of water (about 1 inch above the farro, as it will absorb water while cooking), and bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 40 minutes, or until the grains are tender.
3

Drain the farro in a colander and let it cool for about 1-2 hours.
4

Prepare the toppings: Wash and chop the tomatoes, then season them in a small bowl with salt and olive oil. Dice the olives. Tear the iceberg lettuce and basil leaves into pieces. Finally, add the pesto, olives, lettuce, basil, seasoned tomatoes, and drained tuna to the farro.
5

Once everything is well mixed, cover the bowl with plastic wrap or a lid and refrigerate until ready to serve. Enjoy!