Warm Farro Salad with Garden Vegetables and Salame

Warm Farro Salad

Farro is an ancient strain of wheat with a high protein content and a nutty flavor. It can be found in health food and gourmet food stores in different forms: whole grain, cracked, or flour. [Editor’s Note: We’ve also spied it in pasta form.] This farro dish can be served warm as a winter side dish or chilled for a summer salad.–Pamela Sheldon Johns

LC You Say Farro, We Say Farro Note

You say farro, we say…wait, what’s that? You say you don’t know how to say farro? Ah. We wondered that the first time we encountered the word, too. Repeat after us: FAHR-oh. As an aside, we have a hunch that once you start slipping that word into casual conversation—not to mention occasionally cooking with the robustly nutty, surprisingly satiating grain—it’ll slowly but surely become part of your almost everyday routine. Go on. Try it. Then let us know in a comment below.

Warm Farro Salad with Vegetables and Salame

  • Quick Glance
  • 30 M
  • 2 H, 15 M
  • Serves 6
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Ingredients

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  • 2 cups whole, uncooked farro
  • 3 tablespoons plus 1/4 cup extra-virgin olive oil
  • 4 scallions (white and 1 inch of the green parts), chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, seeded, stemmed, and diced
  • 2 cups chicken stock, homemade or store-bought
  • 1 cup canned chickpeas, drained and rinsed
  • 4 ounces spicy salame, diced
  • Grated zest and juice of 1/2 lemon, preferably organic
  • Salt and freshly ground black pepper, to taste
  • Romaine lettuce leaves, for garnish (optional)

Directions

  • 1. Soak the farro in enough cold water to cover for at least 1 hour or up to overnight.
  • 2. In a large, heavy saucepan, heat the 3 tablespoons olive oil over medium-high heat. Add the scallions, garlic, zucchini, and bell pepper and sauté until softened, about 2 minutes. Add the chicken stock and bring to a boil.
  • 3. Drain the farro. Add it to the pan, cover, and decrease the heat to a simmer. Gently cook for 30 to 40 minutes, or until the farro is tender and the stock has been absorbed. Stir the chickpeas and salame into the farro, remove from the heat, cover, and set aside to keep warm.
  • 4. Meanwhile, whisk together the lemon zest, lemon juice, and the remaining 1/4 cup olive oil. Season with salt and pepper to taste.
  • 5. Fluff the farro salad with a fork. Drizzle the dressing over the salad and gently toss. Serve warm or chilled, garnished with a leaf of lettuce, if desired.

Recipe Testers Reviews

This recipe is great for summer and can be easily adjusted to other veggies. The balance of flavors is nice and the salad is quite colorful with this particular selection of veggies. You can definitely reduce the amount of salame and it will still taste great. I cooked this recipe exactly as written and there was a bit of farro that was a little overcooked on the bottom. It wasn't too bad, but I'd reduce the temperature earlier next time. The only other problem I had was finding bulk farro. I ended up finding a bag but most stores were sold out completely.

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Comments

  1. The link I followed here said Farro Salad with Salome. Now, that I had to see! But salame is better by far. ;)

    I love grain salads, and this one looks extra special with the addition of the garbanzos, too. Great recipe! Thanks.

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