Tuscan Farro Panzanella Salad | Crispy Italian Lunch
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35 min
Quick
Sezamo
O reinterpretare toscană autentică și sățioasă a clasicei Panzanella: boabe nutritive de farro gătite al dente, combinate cu roșii cherry dulci și zemoase, castraveți crocanți, crutoane aurii de ciabatta, capere sărate și busuioc proaspăt, toate legate într-un dressing vibrant cu ulei de măsline extravirgin și oțet de vin roșu.
Ingredients
Preparation method
Preparing the grains and croutons
Boil the farro in lightly salted water according to the package instructions (about 20-25 minutes), until the grains are tender but still retain a pleasant, al dente texture. Drain well and let cool to room temperature in a large bowl.
Preheat the oven to 190°C. Cut the ciabatta bread into rustic 2-3 cm cubes, arrange them on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of extra virgin olive oil, and sprinkle with a pinch of salt. Bake the croutons for 10-12 minutes, until crispy and appetizingly golden.
Preparing the vegetables and assembly
Cut the baby plum tomatoes into halves or quarters and place them in a large bowl with a generous pinch of salt. Toss and let them sit for 10 minutes to release their sweet, flavorful juice, essential for the Panzanella dressing. Slice the cucumber into crispy rounds or half-moons, and the red onion into thin strips (julienne).
Chef's tip
If you prefer a milder and sweeter red onion, soak the slices in cold water with a splash of vinegar for 10 minutes before adding them to the salad.
You can cook the farro a day in advance and keep it in the refrigerator. Assemble the salad with the croutons just 10-15 minutes before serving for the perfect balance between crispy and juicy.
50 min
Under an hour
