Eva Kolenko
Active Time
20 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 6 to 8

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.

How to Make It

Step 1    Make the dressing

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.

Step 2    Make the salad

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.

Step 3    

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

Step 4    

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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