Print Options:

fig & farro salad

Yields4 Servings

A beautiful winter salad to eat on a cold blue sky day.

 2 cups farro, cooked to packet instructions
 1 fennel bulb, sliced finely
  cup currants
 5 figs, sliced
 2 large balls buffalo mozzarella
 Olive oil
 Red wine vinegar
 S&P sauce
 Grissini to serve (Italian bread sticks)

Place the cooked farro in a bowl and dress with a couple of tbsp. extra virgin olive oil, 2 teaspoons of vinegar and season with fresh pepper and sea salt.


Place the farro on serving plates and add the fennel and figs. Use your fingers to tear the mozzarella over the salad and serve.

Nutrition Facts

Servings 4