Lunch

Farro Salad with Grilled Squid, Cherry Tomato & Black Olive Vinaigrette

Name: Farro Salad with Grilled Squid, Cherry Tomato & Black Olive Vinaigrette
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 2 servings
Ingredients: 150g farro (pearled); 300g cleaned squid, tubes and tentacles, cut into ½-inch rings; 250g mixed cherry tomatoes, halved; 60g pitted black Taggiasca olives; 2 tbsp red wine vinegar; 1 tbsp sherry vinegar; 30ml extra-virgin olive oil; 2 cloves garlic, minced; 1 tsp Dijon mustard; ½ tsp fine sea salt; ¼ tsp black pepper; Handful of fresh mint leaves; Handful of fresh parsley; Zest of ½ lemon; 2 tsp capers, rinsed

Nutty farro tossed with charred squid rings, burst cherry tomatoes, and a punchy black olive–red wine vinegar dressing. A sophisticated summer lunch that sits somewhere between Mediterranean tradition and modern technique.

603calper serving 33gprotein 71gcarbs 22gfat 15min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this