Farro Salad


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Farro, 1 cup (5 oz/155 g)
  • Lemon juice, from 2 lemons
  • Salt and freshly ground pepper
  • Olive oil, ¼ cup (2 fl oz/60 ml)
  • Radishes, 8, thinly sliced
  • English (hothouse) cucumber, ½, peeled, halved lengthwise, and thinly sliced
  • Fresh mint, cup (½ oz/15 g) loosely packed, finely chopped
  • Baby spinach, 6 cups (6 oz/185 g)
  • Feta cheese, 5 oz (155 g), crumbled


  • Cook the farro

    In a saucepan, combine the farro and 2 cups (16 fl oz/500 ml) water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, until the grains are plump and tender to the bite, about 30 minutes. Remove from the heat, uncover, and let cool slightly. (The farro can be prepared up to 1 day in advance and stored in the refrigerator.)

  • Make the vinaigrette

    Meanwhile, in a large bowl, whisk together the lemon juice, ¼ teaspoon salt, and a pinch of pepper. Gradually whisk in the oil until well blended.

  • Assemble the salad

    Add the radishes, cucumber, mint, and farro to the vinaigrette and toss to coat evenly. Gently toss in the spinach and cheese and serve.