Tuscan Farro Salad with Tuna | Hearty Lunch
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35 min
Quick
Sezamo
O salată toscană tradițională și plină de savoare, preparată din boabe nutritive de farro, ton fraged în ulei de măsline, fasole cannellini cremoasă și legume proaspete de vară. Asezonată cu un dressing simplu de ulei de măsline extra virgin și zeamă de lămâie, această rețetă aduce gustul autentic al Italiei direct în farfuria ta.
Ingredients
Preparation method
Preparing the grain
Rinse the farro under cold running water. Place it in a pot with plenty of water and a pinch of sea salt, and cook for about 20-25 minutes until tender, but still slightly al dente. Drain well and leave to cool to room temperature.
Preparing the vegetables and dressing
Wash the vegetables. Cut the plum cherry tomatoes into halves or quarters, and finely chop or thinly slice the red onion. Finely chop the fresh parsley leaves. Drain and rinse the Cannellini beans.
In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, freshly squeezed lemon juice, a pinch of sea salt, and ground black pepper.
Chef's tip
Farro can be cooked in advance and stored in the refrigerator for up to 3 days, making it perfect for meal prep.
For extra freshness and Mediterranean flavor, you can add a few fresh basil leaves or capers.
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