Farro Recipe

Cook farro

Rinse 1 cup pearled farro under cold water. In a medium saucepan, combine rinsed farro, 2.5 cups water and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook until tender, about 20–25 minutes (pearled farro cooks faster; check at 18 minutes). If liquid is absorbed before farro is tender, add up to 1/4 cup more water and continue simmering.

Drain any excess liquid, fluff farro with a fork, stir in 1 tbsp olive oil to keep grains separate, and let cool slightly (5–10 minutes) so it’s warm but not hot when assembling the salad.

While the farro cooks, place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan or microwave-safe cup combine 3 tbsp red wine vinegar, 3 tbsp water, 1 tsp sugar and 1 tsp kosher salt and warm just until sugar and salt dissolve (about 20–30 seconds on medium heat or 1 minute in microwave).

Pour the warm pickling liquid over the sliced onions, press down so they’re submerged, and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate for 1 hour or up to overnight. Drain before using, reserving a little of the pickling liquid if you’d like to add a tangy splash to the dressing.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake until emulsified. Taste and adjust seasoning—add up to 1 tsp vinegar or the reserved pickling liquid if you prefer more acidity.

In a large bowl, combine the warm farro and 2 cups arugula. Toss gently to slightly wilt the arugula with the warmth of the farro.

Add 1 cup halved grapes, about 1/2 cup chopped pistachios (reserve a tablespoon for garnish if desired), and the drained pickled red onion (use as much as you like; about 1/3–1/2 of the prepared onions).

Drizzle the dressing over the salad (start with half, toss, and add more to taste) and toss to combine so dressing coats grains and greens evenly.

Finish by crumbling or shaving 1/2 cup ricotta salata over the top and scattering remaining pistachios for crunch.

Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 3 days; refresh with a squeeze of lemon and a drizzle of olive oil before serving if dry.