Farro Salad with Olives and Lemon Vinaigrette Recipe


Farro Salad with Olives and Whole Lemon Vinaigrette Recipe

Yield: 8 Servings

This recipe can be served warm or cold the next day. It is similar to our summer farro salad, but well suited any time of the year.

2 cups unhulled Emmer Farro
sea salt
2 cups green Cerignola olives - crushed/pitted/torn
1 lemon - halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
2 medium shallots, finely chopped
Fresh ground tellicherry black pepper
1/2 cup rice bran oil
2 cups coarsely chopped mint and/or cilantro 
2 cups coarsely chopped parsley


1. Brown Farro in a dry large & wide pot over medium heat. Stiring often. Cook until golden brown and toasted (think: popcorn smell) About 4 minutes.

2. Remove pot from heat and pour in enough cold water to cover grains by 1" and add a good amount of sea salt.

3. Set pot over medium high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top. When grains are tender but still have some bite, drain and transfer farro to a large bowl. (25-30 Minutes)

Olives and Shallots
4. Crush olives with the side of a chef's knife until there are large pieces. Discard the olive pits.

5. Place the olive pieces in a large bowl and add chopped lemon and shallots. Toss to combine and add salt & pepper To taste. Let sit to allow shallots to slightly pickle. About 5 minutes.

6. Heat oil in a small saucepan over medium. Add olive mixture and cook, swirrling occasionally until ingredients are warm and shallots are slightly softened. About 4 minutes

7. Scrape vinagrette into the bowl with cooked farro and toss to combine.

8. Add salt, pepper, and lemon juice to taste - the fold in herbs and serve.