Red pepper, tomatoes & tofu farro salad

"This was a lazy weekend. One of those 'eat and sleep' weekend.
No plans or previous arrangements. Just some rest after a busy and restless week."

This was the original incipit of the post I was working on 5 days ago. Then I stopped, because these were the only lines I was able to write at the time. Except for the shopping list.

Feeling not particularly creative, I just shot some photos - not many in fact - before eating the salad.
As I said, it was a lazy weekend.
No wonder this salad is more of a list itself than a recipe: 
7 lines for the ingredients,
1 line for the method.
(Keeping a recipe blog should always be that easy!)
It came easily: I just opened the fridge and mentally made a list of what happened to be there:

• a red pepper
• cherry tomatoes
• tofu
• farro
• black olives
• capers

Even though very simple in the making, this dish makes a tasty and colourful alternative to a three-course meal, with its combination of vegetables, grain and high-protein ingredients such as tofu.


Ingredients (serves 2-3):

farro: 1 cup - boiled
red pepper: 1/2 pepper - diced
cherry tomatoes: 1/2 cup - finely diced
tofu: 1/2 cup - finely diced
capers: 3 teaspoons
black olives: 10
extra-virgin olive oil: 3 teaspoons
salt: 1 pinch or more, according taste

for garnish:

basil


In a large bowl mix the ingredients, season with oil and salt, toss the salad and garnish with basil leaves.