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
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Ingredients
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1/2 cup
pearled Italian farro
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5 ounces
premium tuna packed in olive oil - Genova brand is great
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Bunch
arugula
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Handful
olives, pitted and halved - I used Gaeta olives, but Kalamatas work too
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1 tablespoon
capers
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Handful
grape tomatoes, halved
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Bunch
parsley, chopped
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Splash
fresh lemon juice
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Olive oil
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Salt and pepper
Directions
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Cook farro according to package instructions and allow to cool.
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Toss with tuna and its packed olive oil. Mix in arugula, olives, capers, tomatoes, and parsley.
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Add a squeeze of fresh lemon juice and additional olive oil, if necessary. Season with salt and pepper and enjoy!
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