This salad is a huge crowdpleaser and features all of the key elements required for a flavour-rich grain salad. Our Flourist Farro is the perfect backdrop for walnuts, olives, lemon juice, and Parmigiano cheese.
101 Cookbooks Farro Salad
~ adapted from Food & Wine
1 1/4 cups Flourist Farro
1 cup chopped walnuts
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped
4 scallions, white and light green parts only, finely chopped
1/3 cup chopped chives
2 tablespoons golden raisins
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1/4 salt, or to taste
Shaved Pecorino or Parmigiano cheese, for serving
Preheat the oven to 375 degrees. In a medium saucepan, combine the Flourist Farro with 4-6 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the Farro is tender, about 45-50 minutes. Drain the Farro and spread it on a baking sheet to cool.
Meanwhile, place the chopped walnuts on a flat baking tray and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool and set aside.
In a large bowl, combine the cooked Farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice, and honey. Taste to adjust additional salt, and toss well. Transfer the salad to a platter, garnish with the cheese and serve.
The salad can be refrigerated overnight. Bring the salad to room temperature before serving.