I knew I had to share my Mediterranean Farro Salad with you right away since it has been a go-to make-ahead lunch salad for so long. Like winter wheat berry salad, this one is delicious right away or later.
This one tastes like a salad but is substantial enough to eat on cooler days because it is loaded with both fresh and canned vegetables, which makes it a terrific winter dinner in my opinion. This farro salad, when tossed with a vibrant Greek-style dressing, will soon become a household favorite.
How to prepare farro
Due to any label confusion on the type you are buying, I recommend following the package guidelines for cook times or going by taste—when farro is done, it’s done. The farro I get from Bob’s Red Mill takes 30 minutes to cook, while the one from Trader Joe’s takes 10.
If you are lucky enough to get whole farro, you’ll have better results if you soak it overnight, like beans, before cooking. To cook, rinse the farro, then place it in a medium-sized pot with the cooking liquid of your choice, like water or broth.
For this dish, you’ll use 1 cup of dry farro and 3 cups of water or broth. Bring to a boil, reduce heat, cover, and cook until soft and chewy. The cooking time depends on the type of farro you are using: pearled usually takes 15 minutes, while semi-pearled takes 25-30.
Can you overcook farro?
Farro preserves its texture, even if cooked on the burner too long. However, you’ll want to make sure that you have enough liquid so that the bottom doesn’t burn. If your farro still isn’t done after 25 minutes, check the liquid levels and add more as needed.
You can also cook farro like pasta; bring a larger amount of water to a boil, then add farro, cook until al dente, drain, and let cool.
Ingredients
- 10 ounces farro (about 1 1/2 cups)
- 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
- 8 ounces green beans, cut into 1- to 2-inch pieces (about 2 cups)
- 1/2 cup pitted black olives
- 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
- 3 ounces Parmesan, crumbled (about 3/4 cup)
- 1 small bunch chives, snipped (about 1/4 cup)
- 1/4 cup sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper
Directions
- In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
- Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
- Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.
Get the Recipe: Mediterranean Farro Salad
About the Vinaigrette
I firmly believe that once you try homemade dressing, you won’t want to use it again. This farro salad comes together thanks to the tangy Greek vinaigrette.
It’s not as hard as you might think to create your own dressing if you don’t do it often! Lemon juice, garlic, Dijon mustard, maple syrup, olive oil, salt, and thyme are the only ingredients required.
To prepare, whisk together 1/2 teaspoon each of maple syrup, salt, thyme, one minced garlic clove, 1/4 cup fresh lemon juice, and 1 teaspoon of Dijon mustard.
FAQs for recipes
Can I prepare this salad ahead of time?
Yes, you can prepare the entire salad ahead of time. To prevent it from browning or wilting, simply wait until you’re ready to serve before adding the fresh basil. Additionally, you may prepare the farro in advance and store it in the refrigerator until you’re ready to put the salad together.
How should Mediterranean farro salad be stored?
For up to five days, refrigerate the salad in the refrigerator, covered. If necessary, re-energize the salad before serving by adding a little more olive oil and/or white wine vinegar.
Mediterranean Farro Salad
Ingredients
- 10 ounces farro about 1 1/2 cups
- 1 1/2 teaspoons kosher salt plus 1/2 teaspoon
- 8 ounces green beans cut into 1- to 2-inch pieces (about 2 cups)
- 1/2 cup pitted black olives
- 1 medium red pepper cut into thin strips (about 4 ounces or 1 cup)
- 3 ounces Parmesan crumbled (about 3/4 cup)
- 1 small bunch chives snipped (about 1/4 cup)
- 1/4 cup sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper
Instructions
- In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
- Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
- Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.
