Oh, summer. I love summer and all of the traveling that comes with it, but staying at home for the first weekend in what seemed like months was a welcome change. For once, I was perfectly content without setting foot in a single restaurant all weekend long. I was relieved to get back into my kitchen to make meals on my own time and in my own way. It was also nice to settle back into my routine of making fresh and healthy salads after eating way too many behemoth restaurant-sized portions while traveling. For lunch one day, I created a salad by putting a spin on an amazing bruschetta that I recently had on a trip to Rome (I'll shut up about the Italy trip one day, I promise). We went to Angelino ai Fori, a restaurant that was uncharacteristically not touristy despite its location right next to the Colosseum and Roman Forum. In fact, we loved it there so much that we returned two more times to feast al fresco on antipasto, bruschetta, gelato, and Peroni.
½ cup Italian pearled farro (found at health food or specialty stores)
5 ounces premium tuna packed in olive oil (Genova brand is my fav)
Handful olives, pitted and halved (I used Gaetas, but Kalamatas work too)
1 tablespoon capers
Handful grape tomatoes, halved
Bunch parsley, chopped
Fresh lemon juice
Salt and pepper
Cook farro according to package instructions and allow to cool. Toss with tuna and its packed olive oil. Mix in arugula, olives, capers, tomatoes, and parsley. Add a squeeze of fresh lemon juice and additional olive oil, if necessary. Season with salt and pepper and enjoy!