Farro Summer Salad

Recently, my vegetarian friend Joan Ross introduced me to a cold salad made of farro. It was so tantalizingly delicious that I made a glutton out of myself by asking not just for seconds but for thirds.

As it’s been a while since farro appeared here as a key ingredient, I was eager to try out Joan’s dish and put my spin on it. (In truth, the last time farro was showcased was back in 2022 with Lars Leicht’s recipe for Italian Farro Soup. That, too, is out-of-this-world tasty.)

Let’s reexamine what makes farro so unique. First, farro is one of the oldest grains cultivated by man. It originated in the Middle East. Farro resembles barley but has a firmer texture, slight chew, and nutty undertones.

The farro used in this recipe was grown in Umbria, Italy. The Italians like to cook with farro as not only is it a good source of protein and fiber, but its rice-like texture absorbs the flavor of whatever it’s cooked in.  This makes it ideal as a breakfast cereal, hearty soup, or one-dish salad, which is what I’ve recreated here riffing off what Joan served.

You can embellish this basic recipe with a myriad of other interesting ingredients. For example, I integrated chunks of roasted chicken as a protein. You can also top with a variety of cheeses such as Parmigiano Reggiano shavings or chunks of Greek feta.  Sprinkle with any number of nuts, roasted or not: almonds, walnuts, or pistachios. Spice it up with a sprinkling of red pepper flakes if you’re brave. Cubed watermelon makes for yet another delightfully refreshing rendition of this summer salad.

Play with it. You’ll see what fun it is to create your own rendition of this crowd-pleasing dish. And don’t be surprised if your guests ask for thirds!

Ingredients:

1 cup Italian pearled farro (Look for farro in the grain aisle of your supermarket.)

2 cups vegetable broth, or just water

½ teaspoon salt

1 bay leaf

1 large orange or 1 small pink grapefruit, (grated rind and juice)

2 small fennel bulbs, halved lengthwise, cored and sliced into ½-inch pieces (about 3 cups), roasted or raw

3 Tablespoons balsamic vinegar, plus more to taste

¼ cup EVOO

¼ teaspoon freshly ground black pepper

½ cup mixed fresh herbs (mint, parsley, dill, basil or cilantro)

4 scallions, thinly sliced, white and green parts

1/3 cup green or black pitted olives, sliced in quarter pieces

1/3 cup dried apricots or pitted dates, thinly sliced

¼ cup toasted walnuts or almonds, diced into small pieces

1/8 teaspoon red pepper flakes (optional)

1/3 cup crumbled Feta or Parmigiano Reggiano cheese shavings (optional)

Roasted poultry, meats or shellfish, quantity determined by your guests’ appetite: chicken, turkey, ham, steak, shrimp, crab, or lobster (optional)

1 cup watermelon, cubed into ¾-inch pieces (optional)

Cooking instructions:

1.    Bring the salted vegetable broth to a boil.  Wash farro in cold water and strain. Add to boiling water along with a bay leaf. Stir and cover then lower the heat.  Allow the farro to simmer for approximately 25 minutes, or until it is tender, and all the liquid has absorbed.  Remove bay leaf and transfer farro to a large bowl. Allow it to cool.

2.    While the farro is still warm, grate about 1 teaspoon zest from the orange (or grapefruit) into the bowl. Then, cut the citrus fruit in half and squeeze the juice directly into the bowl of farro making sure to avoid any seeds.

3.    Add fennel slices and combine. Stir in vinegar, EVOO and ground pepper. Stir together. Stir in mixed herbs, scallions, olive slivers and dried fruit. Mix thoroughly.  Adjust seasoning.  Right before serving, add in nuts and mix. Top with any other additional ingredients of your choice such as cheese, a protein and/or watermelon.

Serves: 6-8

Wine recommendations: If you’re just serving the farro on its own, keep it simple: a dry, crispy Sauvignon Blanc, Pinot Grigio, Soave, Vermentino or Verdejo.  If other ingredients such as meat, poultry or shellfish are being added, allow the protein to be your wine guide.  When all else fails, pick a flavorful rosé or light red from a Mediterranean country: Italy, France, Greece, Portugal or Spain.