Cold Farro Salad

Name: Cold Farro Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Spelt 1 ¼ cup; Red peppers 0.9 lb; Precooked chickpeas 0.625 cup; Taggiasca olives 1 oz; Greek yogurt ¾ cup; Basil 10 leaves; Extra virgin olive oil 3 spoonfuls; Fine salt to taste

it de fr es br

348.4

Calories per serving

Vegetarian

Energy Kcal 348.4
Carbohydrates g 45.6
of which sugars g 7
Protein g 14.3
Fats g 12.1
of which saturated fat g 1.8
Cholesterol mg 7.6
Sodium mg 263.5

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Rosella Errante

Imagine a dish that just screams summer in the Mediterranean. This cold farro salad—and here's the thing—is light, super fresh, and loaded with the bright flavors of sweet peppers, briny olives, and creamy basil yogurt sauce. In Italy, especially places like Tuscany and Umbria, farro is a staple grain—like, really important—and pops up in all sorts of regional recipes. This farro salad recipe gives a really, really good twist on the classic mix. The yogurt and basil add an extra creamy touch, with that herbal kick so common in Italian cuisine. And you know what? You can make it ahead, and it stays moist. Perfect for a picnic, a day by the pool, or just chilling at the kitchen table. If you're into healthy, Mediterranean flavors, this dish is complete yet light, working with almost anything.

Everyone loves this easy farro salad because it's so simple and tasty. Seriously, it's perfect for hot days when you want something filling but not too heavy. The combination of tender farro and crunchy, crispy veggies creates an amazing texture, while the yogurt sauce—so tangy—adds a real pop. As a healthy grain salad, it gives you the goodness of farro—fiber, protein, and a nutty flavor that pairs with pretty much any seasonal produce. Mediterranean kitchens have, like, a million versions of these salads. Always switching things up with what's fresh or in the pantry. This Mediterranean farro salad is just as versatile: swap in different veggies, try new herbs, whatever. That's why it is perfect for summer salad ideas, lunchboxes, or a relaxed dinner with friends. It just has that easygoing vibe—and a flavor that lingers—which makes it a total crowd-pleaser.

How to prepare Cold Farro Salad

To prepare the cold farro salad, bring a pot of lightly salted water to a boil and cook the farro 1 for the time indicated on the package. Wash and chop the basil leaves 2, pour the yogurt into a small bowl, add a pinch of salt and a tablespoon of oil 3.

Flavor with the torn basil leaves 4. Mix well, cover the bowl with plastic wrap 5, and place it in the refrigerator. Meanwhile, wash the pepper, cut it in half, and remove the stem, filaments, and seeds 6.

Cut it into cubes 7 and place it in a bowl. Halve the olives 8 and add them to the peppers. Drain the chickpeas 9 and add them to the peppers.

Season everything with a pinch of salt 10 and 2 tablespoons of oil 11 and mix. Drain the farro 12, rinse it under running water to stop the cooking.

Add the farro to the vegetables 13, mix well. Cover the bowl with plastic wrap 14 and then chill in the refrigerator for at least an hour. Serve the cold farro salad in individual bowls, accompanied by a spoonful of yogurt and basil sauce 15.