Summer salad of farro and cherry tomatoes
Instructions
For barley and Emmer: boil farro separately (for 20-25 minutes) and barley (for 10-15 minutes), drain underdone and rinse under running water.
Stir farro, barley and chopped tomatoes in half.
Season with salt and olive oil extra-virgin, stirring well.
To serve: place at the center of each pot 3 tbsp of spelt, barley and cherry tomatoes.
Complete with caciocavallo cheese into thin slices.
Ingredients and dosing for 4 persons
- 200 g of cherry tomatoes
- 150 g of pearl barley
- 120 g of decorticated spelt
- 80 g of caciocavallo cheese
- 10 cl of olive oil extra virgin
- Salt