Warm Italian salad recipe

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This is a recipe I created while travelling through Italy. It features so many flavours that pair perfectly with farro wheat. A delicious dish that is packed full of goodness.


  • 1 cup (150 g) cherry tomatoes, cut into quarters
  • 1 cup (130 g) cooked artichokes in oil
  • 2 tbsp capers
  • 4 tbsp pitted black olives
  • 6 runner beans, chopped
  • 2 tbsp olive oil
  • Pinch of salt and pepper
  • 1 tbsp (¼ cup) nutritional yeast
  • ½ cup (80 g) farro wheat
  • Oregano leaves, to garnish
  • Basil leaves, to garnish (optional)
How to Make It
  1. Preheat the oven to 180°C/160°C Fan/350°F/gas 4.
  2. Put the tomatoes, artichokes, capers, olives and runner beans in a baking dish, add the oil and mix together, then season with salt and nutritional yeast and cook in the oven for 15 minutes.
  3. Meanwhile, boil 250ml (1 cup) salted water in a pan, tip in the farro wheat and simmer for 30 minutes. Once cooked, drain, then tip the farro into a serving dish, and mix in the baked vegetables.
  4. Serve garnished with the oregano leaves and basil, if you like.

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