Farro, Tuna, Tomato & Olive Salad

Combining wholesome farro grains, succulent tuna, juicy tomatoes, and briny olives, this recipe is the perfect mid-week option. With minimal effort, this vibrant salad is a refreshing and nourishing choice for a light yet satisfying meal.
Photography: SUSAN BELL

All products on this page have been selected by our editorial team, however we may make commission on some products.

125g of spelt, barley, pasta or wild or brown rice
3 tbsp of extra virgin olive oil
10 cherry tomatoes, halved
Approx. 225g of drained tuna or sardines from a can or jar
2 tbsp of red wine or cider vinegar, or lemon juice
2 celery sticks, plus a handful of celery leaves, finely chopped
2 celery sticks, plus a handful of celery leaves, finely chopped
50g of can anchovy fillets in oil, drained and roughly chopped
10 olives, pitted and halved
A handful of herbs, such as parsley, basil or celery leaves, roughly chopped
Salt and freshly ground black pepper
Step 1
Cook the spelt or alternative according to the packet instructions. Drain and toss in a bowl with the oil. Leave to cool.
Step 2
Add the remaining ingredients, with any additions of your choice, stir well and season to taste.
Step 3
Serve straight away or keep in the fridge for up to 2 days.

Recipe courtesy of The Low Carb Italian Kitchen by Katie and Giancarlo Caldesi. Published by Kyle Books, March 2023, Hardcover £15 (was £20).

Photography by Susan Bell.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily