Summer farro salad agrodolce

Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe variations. This salad recipe is bright, nutty, and perfect for summer. It also provides an interesting variation on the ubiquitous Mediterranean trio of olives, tomatoes, and capers by adding balsamic saba 6 for an agrodolce kick.


500 gr farro monococcum
2 spoons capers, washed
3 spoons black olives in EVOO, pitted and chopped
2 spoons raisins, soaked in 1 tbsp saba overnight
4/5 sun dried tomatoes, cut in stripes
40 gr Pizzuta unpeeled almonds
Mixed herbs: chives, marjoram, mint, oregano, finely chopped
5 spoons balsamic saba 6
Sea salt



  • Cook the farro in salted water for about 15 minutes, or just enough until it’s al dente
  • Once the farro cools down, mix all the ingredients in a big bowl
  • Season with plenty of EVOO, balsamic saba 6, and sea salt to taste

Extra tip: prepare this farro salad in advance and let the ingredients mingle together to develop more seasoned notes.