- Prep
- 25 min
- Cook
- 30 min
- Total time
- 55 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 275 kcal
Quick summary
“Farro salad with walnut and pecorino is a Mediterranean composition that highlights the rustic chewiness of ancient Italian wheat combined with the citrus freshness of Sicilian lemon. Grated pecorino cheese and toasted walnuts add perfect contrasts of fat and salinity for light and nutritious lunches.”
What you need to know
- Cooking pearled farro in salted water keeps the grains with a firm al dente texture without getting mushy.
- The prior toasting of the nuts in the oven at 180°C awakens aromatic oils that accentuate the crunchiness in each bite.
- The sauce emulsified with olive oil, Sicilian lemon juice, and honey perfectly balances the saline intensity of the green olives.
Ingredients
Main
- cup (tea) Pearled farro
- cups (tea) Water
- teaspoon Salt
- cup (tea) Pitted green olives
- cup (tea) Nozes
- cup (tea) Pecorino cheese
- cup (tea) Green onions
- tablespoons Extra virgin olive oil
- tablespoons Sicilian lemon juice
- teaspoon Mel
- teaspoon Freshly ground black pepper
- teaspoon Lemon zest
Instructions
Principal
- Rinse the farro well under running water. In a medium pot, add the rinsed farro, water, and salt. Bring to medium-high heat and, when it boils, reduce the heat to low. Cook for 25-30 minutes, or until the farro is soft but still has a bit of chewiness (al dente).
- While the farro cooks, toast the walnuts. Spread the chopped nuts on a baking sheet and bake in a preheated oven at 180°C for 5-7 minutes, or until lightly golden and fragrant. Keep an eye on it so it doesn't burn. Remove from the oven and let cool completely.
- Drain the cooked farro in a fine sieve. Wash it briefly with cold water to stop the cooking and remove excess starch. Make sure to drain very well, squeezing slightly to remove as much water as possible. Transfer to a large bowl.
- In a separate small bowl, prepare the sauce. Mix the extra virgin olive oil, the Sicilian lemon juice, the honey, and the black pepper. Stir vigorously until all ingredients are well incorporated and the sauce is slightly emulsified.
- Add the chopped green olives, toasted and cooled walnuts, grated pecorino cheese, and chopped green onions to the bowl with the farro. Pour the sauce over all the ingredients.
- Gently mix everything until the ingredients are evenly distributed and the farro is well coated with the dressing. Taste and adjust the salt and pepper if necessary. If desired, add lemon zest for an extra touch of freshness.
- Serve the salad immediately at room temperature or refrigerate for at least 30 minutes before serving so the flavors intensify. The most important tip is to allow the salad to rest a little before serving.
Chef's tips
- Rinse the cooked farro under cold running water in a sieve to stop the cooking and eliminate excess surface starch.
- Press the drained farro with the back of a spoon to drain all residual water before seasoning.
- Mix the sauce with the farro while still slightly warm so the grains absorb the citrus acidity and the aroma of the olive oil.
Variations
- Add chopped fresh wild arugula leaves or baby spinach at the moment of serving to reinforce the green notes.
- Add 1 cup of cherry tomatoes cut in half and Japanese cucumber in cubes for a more voluminous summer version.
- Incorporate fresh pomegranate seeds to provide small acidic bursts and vibrant reddish coloring to the dish.
Substitutions
- Pearled farro can be replaced with pearled barley, wheat berries, or mixed quinoa while maintaining the al dente cooking time.
- Walnuts can be substituted with toasted sliced almonds, chopped Brazil nuts, or shelled pistachios.
- Pecorino Romano cheese can be replaced with cured parmesan cheese, dry goat cheese, or semi-cured queijo canastra.
How to store
Keep the salad in an airtight glass container in the refrigerator for up to 4 days. Farro grains preserve excellent consistency without softening; remove from the refrigerator 15 minutes before tasting so the olive oil regains its natural fluidity.
Can it be frozen?
It is not recommended to freeze the salad assembled with the nuts and cheese, as the nuts lose their crunch and the cheese releases moisture. Simple cooked farro can be frozen in individual portions for up to 3 months and defrosted during assembly.
What to serve with
Accompanies grilled white fish in butter, roast chicken breast with fine herbs, lamb chops or charcoal-grilled vegetables. As a beverage, pair with a dry white wine like Pinot Grigio, iced tea with lemon, or sparkling mineral water.
Frequently asked questions
What is farro and where can I find it to buy?
It is an ancient wheat grain very common in Italy, found in gourmet emporiums and bulk natural product stores.
Does the farro need to soak before cooking in the pot?
Pearled farro does not need prior soaking, as it undergoes light polishing that reduces cooking time to 25 minutes.
How to know if the farro grain is at the correct point?
It should be soft on the outside, but with a firm, elastic resistance in the center when chewed, similar to al dente pasta.
Can I prepare the salad the day before the event?
Yes, store in the refrigerator and add the toasted walnuts only at the time of serving to ensure the crunchy texture.
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