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Mediterranean Farro Salad

Mediterranean Farro Salad

Mediterranean Farro Salad

Serves 6-8

Make this salad a little ahead of time to let the flavours develop.

1 bag Girolomoni organic farro
75g , toasted in a 170C oven for 10 minutes or starting to brown
3-4 Tbsp Sabato salted capers , soaked for half an hour then drained
100g Sabato semi-dried cherry tomatoes , chopped
½ 185g jar Salvagno pitted olives in oil , drain and save the oil
1 handful of fresh rocket, chopped
50g Italian parsley, chopped
150g buffalo mozzarella , torn into bite sized pieces
1-2 Tbsp of Forum cabernet sauvignon vinegar
Sea salt and freshly ground black pepper

Cook the farro in boiling salted water for 20 minutes. Drain well.

Mix all the ingredients together along with the drained oil from the olives. Season with salt and pepper.


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