Spring Farro & Castelvetrano Salad

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  • 1 c. farro, cooked to package instructions
  • 2 c. spring veggies, cooked (we used asparagus, green beans, peas and edamame)
  • 1 lemon, zested and juiced
  • ½ c. Mezzetta Castelvetano Olives, or your favorite Mezzetta green olive
  • Extra virgin olive oil
  • Salt & pepper to taste
  • Optional - grated Parmesan


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

Chefs note:  try adding baby spinach or kale for some added nutrition.  Also, delicious topped with  some parmesan cheese!