- GIANLUCA’S RECIPE CORNER -
June 2026
FARRO CON VERDURE E GRANA PADANO
Fresh, colorful, and perfect for the warmer weather, this easy farro salad combines wholesome Italian farro with seasonal vegetables, Grana Padano cheese, and a light balsamic dressing.
A wonderful dish for lunch, dinner, or summer gatherings, Chef Gianluca’s version feels both rustic and refined.
FARRO CON VERDURE E GRANA PADANO
Serves 4 people
Ingredients:
250 g Italian farro
1 small clamshell of grape tomatoes
1 cucumber, diced
1 jar of giardiniera (pickled vegetables)
200 g (8 oz.) Grana Padano cheese, diced
A few leaves of fresh basil, chopped, plus a sprig of basil for garnish
Dressing:
100 ml extra virgin olive oil
25 ml balsamic vinegar
1 tsp sea salt
Black pepper to taste
Preparation:
Boil the farro for about 20 minutes in a large pot of salted boiling water, then drain. Spread the cooked farro onto a sheet pan and allow it to cool. Set aside.
Cut the cherry tomatoes in half and chop the giardiniera into small pieces.
In a small bowl, whisk all of the dressing ingredients together.
In a large bowl, combine the cooled farro with the tomatoes, diced cucumber, giardiniera, and chopped basil. Add the dressing and toss well to combine.
Transfer the salad to a serving plate, garnish with diced Grana Padano, a sprig of basil, and serve.
Note:
If desired, add diced mortadella, prosciutto cotto, or any of
your favorite cured meats.
You may also substitute regular wine vinegar for balsamic vinegar.
Buon Appetito!!!
Many ingredients are available in our online store: donatoonlinestore.com
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