Artichoke and Olive Farro Salad
Published July 26, 2022
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
⅓ cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
½ cup crumbled feta
⅓ cup chopped fresh dill leaves
¼ medium red onion, finely chopped (about ⅓ cup)
¼ cup thinly sliced chives
Nutritional analysis per serving (4 to 6 servings)
25 grams carbs; 11 milligrams cholesterol; 198 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 5 grams fiber; 225 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Step 2
Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Step 3
Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
If using orzo, use 1¼ cups and follow package instructions for cooking. Drain and cool as instructed in Step 1.
Private Notes
Comments
Basic recipe that works well for whatever grain you have on hand! Bulgur, check, brown rice, check! For a summery recipe I like to toss in peppery arugula and/or chopped parsley and basil. Dill isnt my friend.
Really good, but it needed more crunch and a touch more acid. Lemon juice and zest really helped. I diced up a couple stalks of celery. That added some needed crunch. Right before serving, I threw in a handful of chopped pistachios. Next time I'll add a few diced peppers. Very versatile salad!
I’m gluten intolerant so I made with quinoa (1/2 cup uncooked), and added 1cup shredded chicken for my protein-packing partner. We loved it - great light meal on a hot summer evening!
My only regret is that I didn’t double the recipe. This is so delicious! Pausing mid-lunch to write this review :) I undercooked the farro because I like it a bit chewy, and added extra dill because I love it. It’s also really good with some lentils thrown in for protein, and my guess is the flavors will improve overnight in the fridge (if there are any leftovers, that is). It’s a new summer favorite.
Loved this! The family crushed it and my 2nd grader even requested it in his lunch box. My dill had gone bad, so I ended up skipping an herb, but adding in squeezes of lemon juice, 1 peeled/diced apple, 1/2 cup lightly toasted walnut pieces filled the gap fantastically. Will be making often.
I used dried dill instead of fresh and regular farro (did take longer to cook, and it was still delicious! Served over some arugula. I will make this again! Great meal prep lunch.