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Author Notes: Cook like a real Italian by barely cooking at all. I loosely based this salad on a bruschetta that I once had in Rome. Enjoy this healthy and filling salad in all of its simplicity by using the best and freshest ingredients you can find.
http://myfarefoodie.blogspot.com/2011/07/italian-tuna-and-farro-salad.html - MyFareFoodie
- 1/2 cup pearled Italian farro
- 5 ounces premium tuna packed in olive oil - Genova brand is great
- bunches arugula
- handfuls olives, pitted and halved - I used Gaeta olives, but Kalamatas work too
- 1 tablespoon capers
- handfuls grape tomatoes, halved
- bunches parsley, chopped
- splashes fresh lemon juice
- Olive oil
- Salt and pepper
- Cook farro according to package instructions and allow to cool.
- Toss with tuna and its packed olive oil. Mix in arugula, olives, capers, tomatoes, and parsley.
- Add a squeeze of fresh lemon juice and additional olive oil, if necessary. Season with salt and pepper and enjoy!
- This recipe was entered in the contest for Your Best Canned Fish Recipe
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.