Farro is an ancient grain, similar in texture to pearl barley. Enjoyed in Italy for its distinctive nutty taste, it pairs perfectly with tuna and tomatoes to create a hearty salad that will transport your senses to southern Europe.
- Yield: 4 Servings
- Cooking Time: 30 Minutes
- ½ cup uncooked farro
- 5 oz (160g) cans tuna in spring water or brine, drained
- 5 sun-dried tomatoes in oil, roughly chopped
- 2½ oz (70g) green olives, pitted and halved
- 1 small red onion, diced
- 1 small red bell pepper, seeded and cut into bite-sized pieces
- 1 small zucchini, cut into bite-sized pieces
- 3½ oz (100g) mixed salad leaves
- ¼ cup chopped basil, to garnish
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- ½ tsp Italian seasoning
- 1 garlic clove, crushed
- salt and freshly ground black pepper (optional)
How to Make It
- Place the farro in a large saucepan and cover with water. Bring to a boil, and then reduce the heat to a simmer. Cook for about 30 minutes or until tender. Remove from the heat, drain any remaining water, and leave to cool.
- Use a fork to roughly flake the tuna from the cans and place in a large bowl. Add the tomatoes, olives, onions, red pepper, and zucchini and mix well. Then add the cooled farro and mix until well combined.
- For the dressing, place the oil, vinegar, seasoning, and garlic in a bowl and whisk to combine. Taste and season with salt and pepper, if needed. Place the salad leaves on plates. Top with the tuna and farro mixture and pour in the dressing. Toss lightly to coat and garnish with basil. Serve immediately.