Farro Salad with Grilled Courgette/Zucchini, Olives & Red Onion

Name: Farro Salad with Grilled Courgette/Zucchini, Olives & Red Onion (Insalata di farro, zucchine grigliate, olive e cipolla)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 200 g/7 oz/1 cup farro; Juice of 1 lemon (divided); 2 courgettes/zucchini, cut into thick batons or large chunks; 2 courgettes/zucchini, cut into thick batons or large chunks; 3 tbsp extra virgin olive oil (divided); 1 large red onion, thinly sliced; 15 g/½ oz/½ cup fresh mint leaves, chopped, plus extra to garnish; 15 g/½ oz/½ cup fresh basil leaves, chopped, plus extra sprigs to garnish (optional); 50 g/1¾ oz/⅓ cup pitted black olives, halved; 1 tbsp capers, rinsed; 30 g/1 oz/4 tbsp pine nuts, toasted (optional); 2 tbsp raisins (optional); Salt and pepper, to taste; Salt and pepper, to taste

Insalata di farro, zucchine grigliate, olive e cipolla

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Pasta Therapy

By Isabella Barbato

Published 2026

About

A warm-weather dish with ancient roots and fresh intentions. Farro has been cultivated in Sicily since ancient times, brought by the Greeks and prized by the Romans. It’s one of the island’s oldest grains, a kind of ancestral wheat with a nutty flavour and resilient bite. Though less commonly used today, farro still holds symbolic importance, especially during the Feast of Santa Lucia on 13 December.

In Sicilian households, Santa Lucia is not just a saint’s day. It’s a day of

Ingredients

Europe
Italy
Sicily
Vegan
December
Summer
Feast of Santa Lucia

Ingredients

Method