Farro Salad with Radishes, Snap Peas, Olives, and Pecorino

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Farro has a sweet, earthy flavor and delightful chewy texture; it adds a wonderful hardiness to the fresh, crunchy vegetables and salty olives and cheese in this salad. If Meyer lemons aren’t available in your area, use regular fresh lemon juice and increase the honey to balance the dressing.

Farro Salad with Radishes, Snap Peas, Olives, and Pecorino Recipe
Photo: Eva Kolenko
Active Time:
20 mins
Total Time:
1 hrs 45 mins
Yield:
6 to 8

Ingredients

DRESSING

  • 1/2 cup extra-virgin olive oil

  • 3 tablespoons fresh Meyer lemon juice

  • 2 teaspoons apple cider vinegar

  • 1 1/4 teaspoons fine sea salt, plus more to taste

  • 1/2 teaspoon honey

  • 1/4 teaspoon crushed red pepper, plus more to taste

SALAD

  • 4 cups water

  • 1 cup uncooked pearled farro

  • 3/4 teaspoon fine sea salt, plus more to taste

  • 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced

  • 4 small carrots, thinly sliced

  • 1 cup fresh sugar snap peas, thinly sliced on an angle

  • 1/2 cup pitted Castelvetrano olives, roughly chopped

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/4 cup chopped fresh chives

  • 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)

Directions

Make the dressing

  1. Whisk together olive oil, lemon juice, vinegar, salt, honey, and red pepper in a small bowl. Season with salt and red pepper to taste; set aside.

Make the salad

  1. Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is just tender, 22 to 26 minutes. Drain and rinse under cold water; shake dry, and transfer to a large bowl. Let cool completely, about 30 minutes.

  2. Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.

  3. Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.

Make Ahead

Farro can be cooked up to 2 days in advance. Refrigerate in an airtight container until ready to assemble salad.

Suggested Pairing

Light, elegant Pinot Noir.

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