Name: Farro Salad with Ricotta Salata and Taggiasche Olives
Total time: 45 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 20 g basil; 200 g cucumber; 250 g Farro; 60 g Olive Oil; 80 g onion; 2 g pepper; 100 g Salad greens; 5 g salt; 300 g San Marzano tomatoes; 80 g Taggiasca olives; 20 g Wine vinegar

Malzemeler

Malzemeler
20 g basil
200 g cucumber
250 g Farro
60 g Olive Oil
80 g onion
2 g pepper
100 g Salad greens
5 g salt
300 g San Marzano tomatoes
80 g Taggiasca olives
20 g Wine vinegar

Hazırlanışı

Rinse the Farro thoroughly under cold water. Bring a large pot of salted water to a rolling boil. Add the rinsed Farro and cook according to package directions, typically 20-30 minutes, until al dente. Drain the Farro well and spread it on a baking sheet to cool completely.

While the Farro cools, prepare the vegetables. Halve the San Marzano tomatoes. Dice the Cucumber into small, even pieces. Finely slice the Red onion.

Tear the Fresh basil leaves into smaller pieces.

Farro Salad with Ricotta Salata and Taggiasche Olives

Malzemeler

Hazırlanışı

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