Summer Farro Salad

Grown in the Garfagnana region of Tuscany, this ancient grain has a complex, nutty taste that compliments a whole host of flavours. While Zuppa di Farro is great for cold winter evenings, in the summer, Farro is typically served with other ingredients to create a healthy salad.

Categories: Sides & Salads, Vegetarian

Serves: 2 Preparation time: 15 Cooking time: 25



  • 100g farro
  • 50ml Filippo Berio Classico Olive Oil
  • Juice of 1 lemon
  • 2 garlic cloves, diced
  • 1 courgette
  • 1 corn on the cob
  • 125g mozzarella balls
  • 300g cherry tomatoes
  • 50g pitted olives
  • 28g fresh basil


  1. Boil a large pan of water and add the farro. Cook for 15-20 minutes or until tender. Drain and leave to dry.
  2. In a small bowl, whisk together the olive oil, lemon juice and crushed garlic and season with salt and black pepper. Set aside.
  3. Thinly slice the courgette into ribbon, brush with olive oil and heat on a hot griddle pan. Drain on kitchen paper and set aside.
  4. Cook the sweet corn in a pan of boiling water for 5 minutes and then drain. Brush with olive oil and heat on a griddle pan until the corn is charred on all sides. Leave to cool, then remove all the corn kernels from the cob.
  5. Halve your tomatoes and olives then, in a salad bowl, mix together all ingredients. Pour over the lemon and olive oil dressing, scatter over the basil leaves and stir before serving.

Cooks tips

Put the salad in a Kilner jar for a nutritious and speedy lunch or a perfect picnic accompaniment. Keep the dressing separate in a small jam jar and add just before serving.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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