Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It also provides an interesting variation on the ubiquitous Mediterranean trio of olives, tomatoes, and capers by adding Balsamic Saba 6 for an agrodolce kick.
Ingredients
SERVES: 4 people
TIME: About 2 hours
- Farro Monoccum, 1 and 1/2 cups (300 gr/ 10 oz)
- Sea Salt
- Capers, 2 tablespoons, rinsed
- Black Olives in EVOO, 3 tablespoons, pitted and chopped
- Raisins, 2 tablespoons, soaked overnight in Saba
- Sun-dried Tomatoes, 5, sliced
- Pizzuta Unpeeled Almonds (40 gr /1 oz)
- Fresh mixed herbs (marjoram, mint, oregano, basil), 2 tablespoons, chopped
- Extra Virgin Olive Oil, 5 tablespoons
- Balsamic Saba 6, 4 tablespoons
- Freshly ground pepper
Preparation
- In a colander, rinse thoroughly farro and then drain it.
- Bring a large pot of water to a boil. Add sea salt and farro.
- Cook for about 20 minutes, until farro gets soft but not mushy (it will double in volume).
- Prepare a dressing whisking together balsamic vinegar, extra virgin olive oil, salt, and pepper.
- In a large bowl or serving plate, toss warm cooked farro with half of the dressing so that the grains will absorb the flavors.
- Add capers, black olives, raisins, sun-dried tomatoes, almonds, herbs, and the remaining dressing. Mix thoroughly.
- Let the farro salad sit for at least 1 hour to allow flavors to combine and up to 2 days in the fridge.
- Enjoy warm, at room temperature, or chilled.