Recipes

Tuscan Farro Salad

Experience a burst of freshness, aroma, and wholesome nutrition with this farro salad, inspired by the stunning landscape and flavors of Tuscany. Picture a...

Ingredients

Serves: 3

For the salad:
1 cup farro, cooked in salted boiling water
2 small fresh cucumbers, diced
7 small cherry tomatoes, quartered
1/2 cup aged Pecorino Toscano DOP, diced
For the dressing:
2 tablespoons Vignoli Organic Extra Virgin Olive Oil
3/4 tablespoon Vignoli Apple Infused Balsamic Vinegar
1/3 cup fresh parsley leaves
½ tablespoon dried oregano
Table salt, to taste
Freshly ground black pepper, to taste

150 grams raw farro
2 small fresh cucumbers, diced
7 small cherry tomatoes, quartered
50 grams aged Pecorino Toscano DOP, diced
2 tablespoons Vignoli Organic Extra Virgin Olive Oil
3/4 tablespoon Vignoli Apple Infused Balsamic Vinegar
5 grams fresh parsley leaves
½ tablespoon dried oregano
Table salt, to taste
Freshly ground black pepper, to taste

Directions

Cook the farro in plenty salted water according to cooking time indicated on the package.
Drain and rinse under running cold water in a colander. Place the farro in a large bowl.
Add cucumber, cherry tomatoes, and Pecorino to the bowl.
In a medium bowl, whisk together the dressing ingredients.
Drizzle the dressing over the salad and toss gently.
Let rest for 10 minutes before serving.

Cook the farro in plenty salted water according to cooking time indicated on the package.
Drain and rinse under running cold water in a colander. Place the farro in a large bowl.
Add cucumber, cherry tomatoes, and Pecorino to the bowl.
In a medium bowl, whisk together the dressing ingredients.
Drizzle the dressing over the salad and toss gently.
Let rest for 10 minutes before serving.