Spring Farro & Castelvetrano Salad

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  • 1 cup farro, cooked to package instructions
  • 2 cups spring vegetables, cooked (we used asparagus, green beans, peas and edamame)
  • 1 lemon, zested and juiced
  • 1/2 cup Mezzetta® Pitted Italian Castelvetrano Olives or your favorite green Mezzetta® olives
  • extra virgin olive oil
  • salt and pepper, to taste
  • Optional - Top with grated Parmesan cheese


Combine all ingredients together and serve. Great served room temperature, hot or cold. 


Chef's Notes: Try adding baby spinach or kale for some added nutrition. Also, delicious topped with some Parmesan cheese!