A fresh and colorful salad perfect for summer.
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Wash the tentacles well in cold water.
Put plenty of water, the peeled onion and vinegar into a pot.
Bring to a boil, salt and cook the tentacles for about 30/40 minutes from the boil.
Check doneness with a fork after 30 minutes (they should be tender).
Drain and let cool.
Meanwhile cook the farro in plenty of salted water with the whole garlic clove for 20 minutes and drain it.
In a bowl combine the juice and zest of the lemon, 1 tablespoon of chopped parsley, salt, pepper and 5/6 tablespoons of oil. Mix everything together.
Cut the tentacles into pieces, combine them with the farro and season with the prepared dressing.
Add the cherry tomatoes, the spring onion cut into pieces and the pitted olives.
Mix everything and put in the fridge for a couple of hours to let the flavors develop.
In the refrigerator
It can be served as a main dish or as a side dish for fish dishes.
Italia, Liguria
| Energy (kcal) | 73.6 |
| Carbohydrates (g) | 6.29 |
| of which Sugars (g) | 1.09 |
| Fat (g) | 1.03 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 9.09 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.24 |
