Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Toasted Farro with Pistachios, Green Olives and Jalapeños
This grain-based salad was inspired by Israeli salatim, the wide variety of small plates, ranging from dips to salads to crunchy pickles, that are offered at the start of a meal. It combines the earthy flavor and bouncy texture of farro, a type of wheat, with the colors and contrasting notes of Moroccan carrot salad. We toast the farro to enhance its nuttiness before simmering the grains until tender, and we shred the carrots to heighten their sweetness and soften their texture. Grassy parsley adds freshness, buttery green olives bring briny kick and a bright, lemony dressing ties everything together. The salad is a great accompaniment to everything from grilled fish to roasted chicken and beef or lamb kebabs.
4 to 6
Servings
Tip
Don’t use whole-grain farro, as it requires much longer simmering than pearled farro (which has had the bran removed), and sometimes even presoaking. If the label on the front of the package does not indicate if the farro is pearled, check the ingredients list. If that fails, look for cooking directions that say to simmer for about 30 minutes. Semi-pearled farro also will work in this recipe, but may require a little more time in the saucepan.
40 minutes
plus cooling
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
1
cup pearled farro
Directions
-
01In a medium saucepan over medium, combine 1 tablespoon oil, the farro and ½ teaspoon cumin. Toast, stirring occasionally, until fragrant and lightly browned, about 3 minutes. Add 5 cups water, the garlic and ¾ teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the grains are tender with a little chew, 25 to 30 minutes. Meanwhile, in a large bowl, stir together the shallot, lemon juice and ¼ teaspoon salt.
Reviews
August 3, 2026
great farro salad
everyone enjoyed this. excellent!
April 22, 2026
Delicious salad
I made this dish almost as described. I added a little honey to the lemon onion mix, and worked in chopped kale (which wilted nicely with the heat) and I used a mix of mint and parsley. All of the produce changes were purely based on what's in my garden at the moment. It was so good my seven year old wanted seconds- actually we all did!
June 7, 2024
Vietnamese Chicken Salad: Great lunch
This salad is just as it's advertised: fresh, crunchy, light, and packed with flavor. I usually make recipes as written on the first try, but I made three adjustments. The dressing was extremely salty, and I like salt. I added some more sugar to balance it. I swapped cashews for peanuts due to an allergy. Finally, mint is abundant in my garden right now, so I added chopped mint. There were four of us for lunch and we only ate half of it. Will definately add this to my save list.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
