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Farro Salad Recipe

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Italy’s favorite grain has a mild, nutty flavor and crunchy texture. It is an excellent base for salads, and hearty enough for vegetarian mains. Treat it to a thick dressing of artichoke hearts, lemon, and Parmesan in this toothsome salad.

Serves 4


11/2 cups (9 oz/280 g) farro
Salt and freshly ground pepper
For the Dressing:
1 jar (6 oz/185 g) water-packed artichoke hearts
1 cup (4 oz/125 g) freshly grated Parmesan cheese
1 Tbsp finely grated lemon zest
2 tsp fresh lemon juice
1/2 cup (1/2 oz/15 g) chopped fresh flat-leaf parsley
1/2 cup (21/2 oz/75 g) Kalamata olives, pitted
2 Tbsp small capers, rinsed

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From the Organic Authority Files


Rinse and drain the farro, then transfer to a large saucepan and add 3 cups (24 fl oz/750 ml) cold water. Stir in 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to medium-low, cover partially, and simmer until the farro is tender but still chewy, about 20 minutes. Drain thoroughly and set aside.

Drain and rinse the artichoke hearts, then pat them dry and coarsely chop them.

In a food processor, combine half of the artichoke hearts, the cheese, 1/4 tsp pepper, and the lemon zest and juice and process until a paste forms. Taste and adjust the seasoning with salt and pepper.

In a serving bowl, combine the dressing and the farro and turn to coat. Add the parsley, olives, and the reserved artichoke hearts and turn again. Sprinkle with the capers and serve.

This recipe comes from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year. Images and recipes courtesy of author Georgeanne Brennan and Weldon Owen Publishing.

Want more salad recipes? Try some of our favorites:
Broccoli Bacon Salad
Easy Organic Coleslaw with Dried Cranberries
Organic Heirloom Carrot Salad 
Grilled Endive with Blood Orange Vinaigrette
Hale Kale Salad 

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