Italian Farro Salad Recipe [Food Challenge: DAY 113]

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DAY 113 – Italian Farro Salad

Serves 4


2 cups (320 g) Cooked Farro (cooked according to package instructions) [you need around ¾ cup (120 g) of uncooked farro]
1 cup (200 g) Cherry Tomatoes [halved]
¼ cup (40 g) Pitted Kalamata Olives [roughly chopped]
1 Large Roasted Pepper [chopped]
¼ cup (8 g) Fresh Basil [roughly chopped]
½ cup (100 g) Fresh Mozzarella [chopped]
1 Tbsp (15 ml) Red Wine Vinegar
1 ½ Tbsp (20 g) Extra Virgin Olive Oil
Salt & Pepper (to taste)


1) In a large bowl, combine all ingredients together. Let it sit for about 10 minutes and dig in!

Recipe by: Laura Vitale
Edited by: Ruta


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1 comment

  • Don't worry sweety. Any grain will work from barley to rice to cous cous & achieve the same yummy dish. Please don't get offended, but may I ask why you are living in Iran? You are such a free spirited lady that it perplexes me. Regardless, a wonderful faro salad :)