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Italian Farro Salad Recipe

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4 from 73 reviews

This Italian Farro Salad is a wholesome, vibrant dish featuring nutty farro grains combined with mixed greens, savory olives, sundried tomatoes, toasted pine nuts, artichoke hearts, and tangy Pecorino cheese. Tossed in a flavorful balsamic and garlic dressing with a hint of chili flakes, it offers a delightful balance of textures and Mediterranean flavors perfect for a healthy lunch or light dinner.

Ingredients

Salad

  • 1 cup dried farro (whole grain)
  • 1 tablespoon kosher salt
  • 4 cups mixed salad greens
  • 4 ounces (about 12) pitted Castelvetrano olives
  • 1/4 cup sundried tomatoes in olive oil, chopped
  • 1/4 cup toasted pine nuts
  • 1/3 cup grated Pecorino cheese
  • 1/2 cup chopped artichoke hearts (frozen or canned)

Dressing

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon chile flakes
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook the Farro: Rinse the dried farro under cold water, then place it in a pot with 3 cups of water and 1 tablespoon kosher salt. Bring to a boil, then reduce heat and simmer until tender, about 25 to 30 minutes. Drain any excess water and let the farro cool to room temperature.
  2. Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, chile flakes, and 1/2 teaspoon kosher salt until emulsified and smooth.
  3. Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3 to 5 minutes. Be sure to stir frequently to prevent burning. Remove from heat and let cool.
  4. Assemble the Salad: In a large mixing bowl, combine the cooled farro, mixed salad greens, chopped sundried tomatoes, Castelvetrano olives, chopped artichoke hearts, toasted pine nuts, and grated Pecorino cheese.
  5. Toss with Dressing: Pour the prepared dressing over the salad ingredients and gently toss to evenly coat all components. Adjust seasoning with extra salt or chili flakes if desired.
  6. Serve: Serve immediately or refrigerate for up to 2 hours to allow flavors to meld before serving chilled or at room temperature.

Notes

  • Farro can be substituted with other whole grains like barley or quinoa if preferred.
  • Using sundried tomatoes packed in olive oil adds richness; if using dry ones, rehydrate them in warm water before chopping.
  • To make this salad vegan, omit the Pecorino cheese or substitute with a plant-based cheese alternative.
  • Allowing the salad to rest in the refrigerator enhances the flavor integration.
  • Leftovers keep well for up to 2 days refrigerated in an airtight container.

Find it online: https://justsosavory.com/italian-farro-salad-recipe/