Black Olive, Heirloom Tomato, and Arugula Farro Tapas


  • 1 cup uncooked Farro (rinsed)
  • 1 can California black olives
  • 1 cup small heirloom tomatoes
  • 3 oz fresh goat or feta cheese
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 tablespoon white balsamic vinegar
  • 3 handfuls washed arugula lettuce
  • Salt and freshly ground pepper to taste


  1. Cook farro according to package directions
  2. Slice black olives and tomatoes
  3. Crumble goat cheese
  4. Toss farro in olive oil and white balsamic vinegar
  5. Add black olives, tomatoes, and crumbled cheese
  6. Add arugula just prior to serving
  7. Season with freshly ground pepper and salt
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