Farro Salad with Olives and Lemon Vinaigrette Recipe


2 cups 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


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.


1. Brown Farro in a dry large & wide pot over medium heat. Stirring 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.

4. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top.

5. When grains are tender but still have some bite, drain and transfer farro to a large bowl. (25-30 Minutes)

Olives and Shallots

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

2. Place the olive pieces in a large bowl and add chopped lemon and shallots.

3. Toss to combine and add salt & pepper to taste.

4. Allow shallots to rest and to slightly pickle. About 5 minutes.

5. Heat oil in a small saucepan over medium.

6. 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.