Farro Salad
Ingredients for 4-6 people
  • 400 g of farro, cooked
  • 1 red bell pepper, peeled and diced
  • 1 zucchini, diced
  • 1 small eggplant, diced
  • salt and pepper
  • 1 sprig of rosemary
  • extra virgin olive oil
  • 1 lemon, juiced

In a large pan, heat 6 tablespoons of extra virgin olive oil. Add the pepper, eggplant and zucchini.

Sauté for a few minutes. Set aside to cool.

In a large bowl, mix farro cooked vegetables and rosemary. Add salt and pepper. Set aside.

To serve, drizzle with extra virgin olive oil and lemon juice.

-Farro della Garfagnana (Toscane)
-Olio Extra Vergine di Oliva ‘Toscano’ (Toscane)

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