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Farro Salad with Artichokes and Fennel

Yields1 ServingPrep Time30 mins

Radicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this grain salad an Italian accent, and make it hearty enough to be a meatless main dish. It packs well, making it ideal for picnics or weekday lunches.

Farmer’s Market Farro Salad with Strawberries

 3 cups semi-pearled farro
 Kosher salt
 1/2 cup plus 1 Tbsp. Colavita Extra-Virgin Olive Oil, more as needed
 1/3 cup Colavita Aged Red Wine Vinegar
 1 tsp. finely grated lemon zest
 1/2 cup chopped black olives
 Freshly ground black pepper
 1 cup Colavita Artichoke Hearts in EVOO
 1 cup diced fennel (1/2-inch dice)
 1 cup shredded radicchio
 1 cup cooked cannellini beans
 3/4 cup toasted pine nuts
 1/4 cup chopped fresh basil

Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.


Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.


Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.


Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Nutrition Facts

Serving Size 8-10 Servings