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.
cup pearled Italian farro
ounces premium tuna packed in olive oil - Genova brand is great
handfuls olives, pitted and halved - I used Gaeta olives, but Kalamatas work too
handfuls grape tomatoes, halved
bunches parsley, chopped
splashes fresh lemon juice
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