Sides & SaladsVegetarian

Summer Farro Salad

Grown in the Garfagnana region of Tuscany, this ancient grain has a complex, nutty taste that compliments a whole host of flavours. While Zuppa di Farro is great for cold winter evenings, in the summer, Farro is typically served with other ingredients to create a healthy salad.

Prep Time: 15 mins
Cooking Time: 25 mins
2 people

Used in this recipe

Ingredients

100g farro
50ml Filippo Berio Classico Olive Oil
Juice of 1 lemon
2 garlic cloves, diced
1 courgette
1 corn on the cob
125g mozzarella balls
300g cherry tomatoes
50g pitted olives
28g fresh basil

Method

Boil a large pan of water and add the farro. Cook for 15-20 minutes or until tender. Drain and leave to dry.
In a small bowl, whisk together the olive oil, lemon juice and crushed garlic and season with salt and black pepper. Set aside.
Thinly slice the courgette into ribbon, brush with olive oil and heat on a hot griddle pan. Drain on kitchen paper and set aside.
Cook the sweet corn in a pan of boiling water for 5 minutes and then drain. Brush with olive oil and heat on a griddle pan until the corn is charred on all sides. Leave to cool, then remove all the corn kernels from the cob.
Halve your tomatoes and olives then, in a salad bowl, mix together all ingredients. Pour over the lemon and olive oil dressing, scatter over the basil leaves and stir before serving.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.