Zested Tuscan Farro Salad with Sun-Ripened Courgettes and Mint

Introduction

Benvenuti! Today, my kitchen is filled with the scent of Amalfi lemons and fresh mint plucked from the edge of my garden. For a picnic under the Tuscan sun—or wherever you find a patch of green—I have prepared a dish that celebrates the 'zested' life. This Insalata di Farro is a humble hero of cucina povera, using ancient grains that hold their bite, paired with the brightness of summer citrus and the sweetness of young zucchini. It is a dish that travels well and only grows more soulful as the flavors meld in your basket.

Ingredients

• 250g pearled farro (preferably Farro della Garfagnana)
• 2 medium firm zucchini (courgettes), sliced into half-moons
• Zest of 2 large organic lemons
• 3 tablespoons fresh lemon juice
• 60ml extra virgin olive oil (new press if possible)
• 1 clove of garlic, smashed
• A handful of fresh mint leaves, torn by hand
• A handful of flat-leaf parsley, finely chopped
• 40g toasted pine nuts or crushed walnuts
• Sea salt and freshly cracked black pepper to taste
• A pinch of chili flakes (peperoncino) for heat

Instructions

1. Rinse the farro under cold water and cook in a large pot of salted boiling water until al dente, usually about 15-20 minutes. Drain and spread on a tray to cool slightly.
2. While the farro cooks, heat two tablespoons of olive oil in a skillet over medium heat. Add the smashed garlic clove and a pinch of chili flakes, letting them infuse the oil for a minute.
3. Add the sliced zucchini to the skillet. Sauté until they are tender and slightly golden on the edges but still hold their shape. Remove the garlic clove and set the zucchini aside to cool.
4. In a small jar, whisk together the remaining olive oil, lemon juice, and half of the lemon zest with a pinch of salt.
5. In a large mixing bowl, combine the cooled farro and the sautéed zucchini.
6. Pour the lemon dressing over the salad and toss gently to ensure every grain of farro is coated.
7. Fold in the fresh mint, parsley, and toasted nuts.
8. Finish with the remaining fresh lemon zest and an extra drizzle of olive oil before packing into your picnic container.

Pack this into a glass jar, grab a crusty loaf of bread, and find a spot where the breeze reaches you. This is the essence of my Tuscany: simple, vibrant, and shared with love. Buon appetito!

Isabella