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Tuscan Farro Salad | Fresh Summer Delight
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35 min
Quick
Gurkerl Küche
Ein aromatischer, italienischer Hauptspeisensalat mit nussigem Dinkel (Farro), saftigen Kirschparadeisern aus dem Backrohr, würzigem Feta, Taggiasca-Oliven, Rucola und gerösteten Pinienkernen. Verfeinert mit einem fruchtigen Balsamico-Dressing.
Ingredients
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, halve them, and place them on a baking sheet lined with baking paper. Drizzle with 1 tbsp of olive oil, season with a pinch of salt, and roast gently in the oven for about 15 minutes until they burst slightly and release their full flavor.
Toast the pine nuts in a non-stick pan without fat over medium heat for 2–3 minutes until golden yellow. As soon as they smell nutty, transfer them immediately to a flat plate and let them cool.
Cooking Spelt & Dressing
Rinse the spelt (farro) briefly in a sieve under cold water. Bring to a boil in a pot with two and a half times the amount of salted water, then simmer over low heat with the lid closed for about 20–25 minutes until al dente. Then drain through a sieve and allow to cool slightly.
Chef's tip
The Tuscan farro salad tastes especially delicious lukewarm, but is also perfect for a meal or snack the next day, as the spelt stays nice and tender in the fridge.
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