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Farro Salad with Radicchio and Almonds

Two white plate of farro salad with radicchio and almonds, bowl of lemons, napkin
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.
Danielle Kosann | Laura Kosann

Prep 25 mins
Cook 20 mins
Total 45 mins
4 servings
428 kcal


  • 1 cup farro
  • 3 cups water
  • 1/2 cup raw whole almonds
  • One (12-ounce) head radicchio
  • 1/4 cup extra-virgin olive oil plus more for brushing
  • Kosher salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup crumbled ricotta salata
  • Freshly ground pepper


  • 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.