Farro Salad with Grilled Vegetables & Mozzarella

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Farro (Spelt) Salad is a very popular dish in Italy, especially in the summer. There are countless ways to make it, to the point that no two recipes will be the same. This is one that Paola made one day on the fly, off the top of her head. But she knocked it out of the park, so we couldn't help but share.

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Yields6 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins

Ingredients
 2 Zucchini
 1 Red Onion
 Olive Oil
 Salt
 Pepper
 1 Garlic Clove
 10 Cherry Tomatoes
 1 Celery Stick
 10 Cherry Mozzarella
 4 Fresh Basil Leaves
 1 tbsp Fresh Parsley
 ¾ cup Farro
 ¼ cup Toasted Chopped Almonds

Directions
1

Boil the spelt (farro) in salted water for about 20 Minutes. Drain and rinse with cold water. Set aside.

2

Wash the zucchini and slice lengthwise.

3

Peel and slice the red onion into medium size rings.

4

Sauté the onion in olive oil until browned with a little bit of salt and pepper

5

Repeat with the zucchini. Set the onion and zucchini aside.

6

Slice the cherry tomatoes and the cherry mozzarella and add to the farro in a large bowl.

7

Chop the celery finely and add to the salad.

8

Add basil, parsley, olive oil, salt, pepper.

9

When the zucchini and the onion have cooled down, chop them and add them to the spelt salad

10

Add the garlic (pressed) and some olive oil.

11

Mix well and refrigerate for a couple of hours.

12

Taste and add more salt or olive oil if necessary.

13

Lightly toast the almonds and chop them.

14

Add the almonds and serve.

Ingredients

Ingredients
 2 Zucchini
 1 Red Onion
 Olive Oil
 Salt
 Pepper
 1 Garlic Clove
 10 Cherry Tomatoes
 1 Celery Stick
 10 Cherry Mozzarella
 4 Fresh Basil Leaves
 1 tbsp Fresh Parsley
 ¾ cup Farro
 ¼ cup Toasted Chopped Almonds

Directions

Directions
1

Boil the spelt (farro) in salted water for about 20 Minutes. Drain and rinse with cold water. Set aside.

2

Wash the zucchini and slice lengthwise.

3

Peel and slice the red onion into medium size rings.

4

Sauté the onion in olive oil until browned with a little bit of salt and pepper

5

Repeat with the zucchini. Set the onion and zucchini aside.

6

Slice the cherry tomatoes and the cherry mozzarella and add to the farro in a large bowl.

7

Chop the celery finely and add to the salad.

8

Add basil, parsley, olive oil, salt, pepper.

9

When the zucchini and the onion have cooled down, chop them and add them to the spelt salad

10

Add the garlic (pressed) and some olive oil.

11

Mix well and refrigerate for a couple of hours.

12

Taste and add more salt or olive oil if necessary.

13

Lightly toast the almonds and chop them.

14

Add the almonds and serve.

Farro Salad with Grilled Vegetables & Mozzarella