4.1 7

Farro and Green Olive Salad with Walnuts and Raisins

This salad has so many olives that there's a piece in every single bite.

  • Total Time:
  • Servings: 6 to 8

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  • 1 1/4 cups farro (1/2 pound)
  • Fine sea salt
  • 1 cup walnuts (3 1/2 ounces)
  • 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
  • 4 scallions, white and light green parts only, finely chopped
  • 1/3 cup snipped chives
  • 2 tablespoons golden raisins
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • Shaved Pecorino cheese, for serving


  1. Preheat the oven to 375°. In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.
  2. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
  3. In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.

Make Ahead

The salad can be refrigerated overnight. Bring the salad to room temperature before serving.

Suggested Pairing

Ripe, citrusy Sauvignon Blanc.

Contributed By Photo © Chris Court Published December 2013

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