Courgette farro salad is a very common Italian recipe enjoyed all summer long. Courgettes and carrots are happily fried in the pan and lovingly hugged by farro and pesto. This salad is ready in less than 30 minutes and keeps well in the fridge for many days.
Despite being extremely simple, this salad requires a bit of prep: you need to cut all the veggies in very tiny cubes and patiently wait for the farro to cook in boiling, salty water. This dish is very much a gesture of love, towards us and others.
Every time I make the courgette farro salad, I feel so organised and a bit more grown-up: look at me chopping seasonal veggies and prepping meals ahead!
You only have to keep in mind one rule when making this easy recipe: do not overfill the pan with veggies. If you add too many veggies, these will boil in their own water and become sloppy. It’s extremely important you have a good large non-sticky pan and sizzle the summer veggies with lots and lots of extra-virgin olive oil over high heat and continuously stirring. Don’t have a pan? Can’t be asked? Roast the veggies in the oven instead, results are guaranteed.
Let me know if you give my courgette farro salad a try. I hope you’ll bring this dish out with, at the mountains, at the lake, at the beach, or at the local park…bring it with you wherever you go. Happy Summer!
Courgette Farro Salad
Course: MainsDifficulty: Easy2
servings20
minutesCourgette farro salad is a very common Italian recipe enjoyed all summer long. Courgettes and carrots are happily fried in the pan and lovingly hugged by farro and pesto. This salad is ready in less than 30 minutes and keeps well in the fridge for many days.
Ingredients
200 g farro or any grain you like
1 small red onion
3 big carrots
2 big courgettes
80 g rocket salad
3 heaped spoons of pesto
extra-virgin olive oil
Method
- Cook farro according to the package directions
- Finely chop the onion and carrots and cook them for 3 minutes in a big pan over high heat with 2 spoons of extra-virgin olive oil
- Dice the courgettes and add them to the pan. Stir over high heat for around 10 minutes. Keep stirring and don’t turn the heat down otherwise your courgette will boil in their own water, you want them crunchy and toasted instead.
- Stir the beans in
- Combine the veggies with the farro, salad and pesto. Add more oil and pesto according to your taste. Enjoy warm or cold.
