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.
Boil the spelt (farro) in salted water for about 20 minutes
minutes. Drain and rinse with cold water. Set aside.
Wash the zucchini and slice lengthwise.
Peel and slice the red onion into medium size rings.
Sauté the onion in olive oil until browned with a little bit of salt and pepper
Repeat with the zucchini. Set the onion and zucchini aside.
Slice the cherry tomatoes and the cherry mozzarella and add to the farro in a large bowl.
Chop the celery finely and add to the salad.
Add basil, parsley, olive oil, salt, pepper.
When the zucchini and the onion have cooled down, chop them and add them to the spelt salad.
Add the garlic (pressed) and some olive oil
Mix well and refrigerate for a couple of hours.
Taste and add more salt or olive oil if necessary.
Lightly toast the almonds and chop them.
Add the almonds and serve.