Gaetano Arnone’s farro salad

Gaetano Arnone’s farro salad

A refreshing dish in the summer when the tomatoes, cucumbers and peaches have reached their zenith.

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Tue 27 Sep 2022 2:19 PM

At home, the simple and easy farro salad changes through the seasons, but my favorite incarnation of this light and refreshing dish comes in the summer when the tomatoes, cucumbers and peaches have reached their zenith. Great as an antipasto or even as a main dish when the hot summer days begin to get a little shorter and you want to enjoy as much time outside with friends before the chilly nights of autumn take you back inside the kitchen.  

Farro salad by Gaetano Arnone. Ph. Meigan Arnone

Feeds 4-6 people

500g farro

1 cucumber, seeds removed and diced

1 peach, pit removed and diced

100g cherry tomatoes, cut in half

Half a Tropea onion (or standard red onion), diced

10 large basil leaves, thinly sliced

40ml red wine vinegar

60ml extra-virgin olive oil

50g Parmigiano Reggiano 

Salt and pepper to taste

Fill a medium stock pot with water and bring to a boil. Lightly salt the water and add the farro. Boil gently until cooked but still al dente (about 20-25 minutes). Strain the farro and rinse with cold water to stop the cooking. Let the farro drain in the sink or a large bowl.  

In a large mixing bowl, add the cucumber, tomatoes, onions, peaches and farro, and lightly fold the ingredients together until evenly mixed. Mix in the oil, vinegar and Parmigiano Reggiano until the cheese has helped to absorb most of the liquid and adheres to the farro. Taste and decide how much salt and pepper you prefer before seasoning further.  

Spoon the ingredients into bowls, sprinkle with the fresh basil, and finish with a drizzle of your finest quality extra-virgin olive oil. Enjoy!  

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