Farro Salad with Squid and Chorizo
© Tina Rupp

Farro Salad with Squid and Chorizo

  • ACTIVE: 25 MIN

The chorizo in this farro-and-squid salad makes it robust enough to pair with a ripe Australian red.

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  1. 1 cup farro
  2. 1/4 cup extra-virgin olive oil
  3. 1 small red onion, finely chopped
  4. 2 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)
  5. 3/4 pound cleaned squid— bodies cut into 1/4-inch rings, large tentacles halved
  6. Salt
  7. 1 cup cherry tomatoes, halved
  8. 2 tablespoons chopped parsley
  9. 1 tablespoon chopped marjoram
  10. 1 tablespoon red wine vinegar
  11. Freshly ground pepper
  1. Bring a large saucepan of water to a boil. Add the farro, cover and simmer over low heat until the farro is al dente, about 45 minutes. Drain and transfer to a serving bowl.
  2. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Stir in the chorizo and cook until sizzling, about 2 minutes. Add the squid and cook, stirring, until just white throughout, about 2 minutes. Season with salt.
  3. Add the squid to the farro along with the cherry tomatoes, parsley, marjoram, vinegar and the remaining 2 tablespoons of olive oil. Season with salt and pepper, toss well and serve right away.

Suggested Pairing

A ripe Australian red, like a coffee-scented Shiraz.