Lemony Farro Salad with Grapes, Pistachios & Pickled Red Onions

Back in those pre-pandemic days when I wasn’t working from home full-time, one of my favorite lunch spots near our office was La Pecora Bianca and my favorite dish was their farro salad – no wonder with the similarities to my other favorite: Charlie Bird farro salad from Cook Like A Pro!

When the craving struck, I decided to try to make it myself at home and with Lemony Farro Salad with Grapes and Pickled Onions, I think I’ve nailed it!

To make, you cooked pearled farro with garlic and chicken stock until it’s tender, then while still warm combine it with a lemon/dijon vinaigrette  – allowing the farro to absorb some of that flavor. Once the farro cools slightly, it’s tossed with arugula and topped with quick-pickled red onions, shaved fennel, grapes, pistachios, and grated ricotta Salata (a salted, pressed, and aged version of the fresh ricotta that can be crumbled or grated) or Parmesan, which is much easier to find.

The salad is a delicious balance of salty/sweet, crunchy/soft, earthy/vibrant in a bowl ! I hope you enjoy it!

Lemony Farro Salad with Grapes, Pistachios & Pickled Red Onions

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(1 votes, average: 5.00 out of 5)

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5 from 1 review

• Author: Trent Pheifer
• Total Time: 40 minutes
• Yield: 2 salads as a main, 4 to 6 as a side 1x

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Ingredients

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• 1 cup thinly sliced red onion (approx half of 1 large onion)
• 1 cup apple cider vinegar
• 1 teaspoon granulated sugar
• 7 tablespoons olive oil, divided
• 2 large cloves garlic, minced
• 1 cup pearled farro, rinsed
• 3 cups chicken or vegetable stock
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon Dijon mustard
• 4 cups packed arugula (about 4 ounces)
• 1 cup shaved fennel (1 small bulb)
• 1 1/2 cups green seedless grapes, halved
• 1/2 cup roasted salted pistachios
• 1 cup shredded Ricotta Salata or Parmesan (about 2 oz)

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Instructions

1. Combine 1 cup thinly sliced red onion, 1 cup apple cider vinegar, and 1 teaspoon granulated sugar in a small bowl. Make sure the onions are submerged. Set aside. 
2. Heat 1 tablespoon of olive oil in a medium saucepan. Add 2 large cloves minced garlic cook until fragrant – about one minute. Add 1 cup pearled farro and stir to cover with the oil. Add 3 cups chicken stock and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes, or until tender. Drain the remaining liquid. 
3. Whisk together 3 tablespoons freshly squeezed lemon juice, 6 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground pepper, and 1 teaspoon Dijon mustard. Stir into the warm farro and set aside to cool for 10 minutes.
4. Once cooled, combine the farro and 4 cups packed arugula in a large bowl and mix until thoroughly combined. Drain the pickled onions and add to the bowl along with 1 cup shaved fennel, 1½ cups green seedless grapes, and ½ cup roasted salted pistachios. Top with 1 cup shredded Ricotta Salata or Parmesan and serve.

Notes

• PEARLED FARRO: Make sure you purchase pearled farro and not semi-pearled farro or whole farro which will take much longer to cook – up to 30 minutes and 60 minutes, respectively. I use 10-minute farro from Trader Joe’s and/or Whole Foods.
• RICOTTA SALATA: For those unfamiliar with Ricotta Salata (as I was) it’s a salted, pressed, and age version of ricotta which gives it a firm texture allowing it to be crumbled or grated.  
• PICKLED RED ONIONS: These can be made up to 24 hours in advance. 
• PERSONAL TASTES: As with all salad recipes, the ingredients are flexible. If you don’t want to shave fennel, skip it. Want to add your favorite veggie, go for it! 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Salad

MORE RECIPES CAN BE FOUND HERE.