Farro Salad Recipe

Recipe adapted from Erica Lin, Campanile, Los Angeles

Farro Salad
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Farro Salad from Erica Lin, Campanile, Los Angeles
Prep Time
Cook Time
Total time: 55 minutes
  • ¼ cup extra-virgin olive oil, divided
  • 1 cup farro
  • 2 cups water
  • ¼ cup fresh lemon juice (from about 1 lemon)
  • 1 tablespoon ground cumin
  • 1 tablespoon minced shallot
  • 3 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • ¼ cup parsley leaves
  • 1 pear--peeled, cored and thinly sliced
  • ¼ cup cured black olives, pitted and sliced
  • ¾ cup grated ricotta salata
  • ¼ cup pomegranate seeds
  1. Make the farro: In a medium skillet set over medium heat, warm 2 tablespoons of the olive oil. Add the farro and cook, stirring frequently, until the farro has darkened slightly in color and smells toasted, 3 to 4 minutes. Cover the farro with the water, bring to a boil, cover the pan and simmer until the farro is tender and the water has been absorbed, 25 to 30 minutes. Let cool slightly, then refrigerate until cool, about 20 minutes.
  2. Make the dressing: In a large mixing bowl, combine the lemon juice, cumin, shallot, red wine vinegar and the remaining 2 tablespoons of olive oil. Season lightly with salt and pepper. Stir in the parsley, pear, black olives and the reserved farro. Toss to combine, spread the salad out on a large platter, top evenly with the ricotta salata and pomegranate seeds and serve immediately.
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