Insalata di Farro, con Pomordorini, Zucchini, e Herbe

Carlo's lovely Dad looked after our Italian kitchen garden over Christmas and planted seedlings before we got back in Spring. There's an abundance of tomatoes, zucchinis, capsicum, rocket and beautiful herbs.

This salad is inspired by the garden and has all the flavours of summer. The addition of farro grain makes it a filling meal; a perfect lunch or lighter dinner. I've made this for our recent Tour guests and they asked for the recipe, so here it is!

If you try this recipe or change some ingredients to make it your own please let me know - I'd love to hear how you enjoy it!

Sioban B.


Serves 6 – 8 people



  • 350 gm farro soaked in water for 40 minutes
  • 1 tblsp cooking salt
  • 350 gm cherry tomatoes, halved
  • 3 baby zucchinis thinly sliced
  • 1 scallion finely diced
  • ¼ red capsicum finely diced
  • 2 tblsp parsley, finely chopped
  • ½ bunch basil chopped
  • 1 lge handful rocket chopped
  • ½ small chilli finely chopped, optional
  • 100 ml extra virgin olive oil
  • 50 ml red wine vinegar
  • sea salt and cracked white pepper




Strain the spelt from the water that it has been soaking in, and put it into a pot and cover well with cold water and the cooking salt. Bring to the boil and then turn down and simmer for about 35 minutes until the spelt has cooked - it will always still have a bit of a crunch, this is normal.  Strain the spelt and then refresh in cold water, strain again and set aside in a bowl.


In another bowl place the cherry tomatoes, zucchini (I use a peeler to make thin slices), scallion, capsicum, rocket, basil and parsley and chilli if you are using it. Place the olive oil and vinegar in the bowl with the tomatoes etc and season well with salt and pepper. Fold in the spelt and check the seasoning and adjust if needed with seasoning of more olive oil and vinegar.


Serve when you are ready.

Sioban's kitchen garden in Cortona Tuscany