Sopressata and Farro Salad
menu button

Sopressata and Farro Salad


Sopressata and Farro Salad


1 cup Columbus Sopressata Salame, diced
1 cup Farro
2 ½ cup Salted Water
½ cup Mozzarella, diced
½ cup Sun Dried Tomatoes
½ cup fresh Peas
3 Tbsp. fresh Oregano, chopped
Extra Virgin Olive Oil
Balsamic Vinegar, to taste
Salt and Pepper to taste
¼ cup shaved Parmesan cheese



To cook faro, add 2 ½ cups of salted water in a saucepan and bring to boil. Reduce the heat and simmer the grain with a closed lid for another 15 to 20 min, until tender. Drain the water if any and let cool.

In a large bowl, combine remaining ingredients with the farro, except for the shaved Parmesan. Add the oil, balsamic vinegar, fresh oregano, and salt and pepper and mix thoroughly. Plate the salad, top with shaved Parmesan and serve.

Serves 4 people

Recipe credit: Many thanks to Chef Fabio Viviani for his delicious recipe!