Farro Salad with Radicchio and Almonds

This farro salad with radicchio and almonds is simplicity itself. Cooked farro and wedges of charred radicchio are tossed with ricotta salata cheese, almonds, and a tart lemony dressing. Great for lunch, as an appetizer, or a simple side dish.

Two white plate of farro salad with radicchio and almonds, bowl of lemons, napkin

Eating healthy can get tiresome if you’re not careful. Fortunately you have us to look out for you and your food ruts. This stunner of a summer salad jumbles together nutty farro, smoky grilled radicchio, tangy ricotta salata, and a just-tart-enough lemon vinaigrette in a way that’s gonna woo you and everyone at your table. You may even forget it’s good for you.–Renee Schettler Rossi

Farro Salad with Radicchio and Almonds

  • Quick Glance
  • Quick Glance
  • 25 M
  • 45 M
  • Serves 4
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Preheat the oven or toaster oven to 350°F (175°C).

In a small saucepan, combine the farro and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the farro is tender, 20 to 25 minutes. Drain and shake out any excess water.

Scatter the almonds on a rimmed baking sheet and toast until fragrant, about 5 minutes. Transfer to a plate, let cool, and then coarsely chop.

Quarter the radicchio lengthwise into wedges. Brush with olive oil and season with salt. Preheat a grill or grill pan over medium-high heat. Add the radicchio wedges, with 1 cut side facing down, and cook until charred, about 2 minutes. Turn the wedges so the other cut side is face down and cook until charred, another 2 minutes. Transfer to a cutting board and slice the radicchio crosswise.

In a large bowl, whisk together the lemon juice, olive oil, and ricotta salata. Add the farro, radicchio, and most of the almonds and toss to combine. Add salt and pepper and the remaining almonds. Serve immediately.

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Recipe Testers' Reviews

This farro salad with radicchio was delicious—easy to put together and very satisfying to eat. It’s a nice change from usual farro salads as the bitterness of the grilled radicchio combined with the tartness of the lemony dressing make a winning combination. The cheese adds a saltiness while the almonds add some crunch. I think it also could get other personal touches and would be a great starting point for lots of other versions. Charred romaine lettuce would work well and offer a bit less of the bitterness of the radicchio and I think any salty cheese would work, as would any nuts. Toasting the nuts certainly enhances their flavor and texture.

"I should cook with farro more often,” was my first thought after I enjoyed this salad—I had forgotten how good it is. It resembles brown rice, but I love that it takes less than half the time to cook.

Farro’s nice, dense chew makes this salad satisfying along with the textures and flavors of other ingredients: crunchy and sweet almonds, firm and slightly bitter radicchio, and crumbly salty ricotta salata.

Of course you can endlessly expand on this recipe. Pistachios or pecans would be great substitutes for almonds and sweet bell peppers can certainly join radicchio on the grill. Got some delicious olives or other herbs to add? Why not? It’s not a grill-friendly season where I am yet, so here’s what I did with the radicchio: quartered it lengthwise, then went ahead and sliced the quarters crosswise, and tossed with olive oil. After the almonds were toasted, I used the same pan to roast the radicchio for 5 minutes at the same temperature, then put it under a broiler for 2 minutes to char the edges.

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