The side dish that gets better with every bite! And, it’s a zesty 15 minute recipe thanks to some quick cooking farro. Drizzled with a tangy lemon vinaigrette, this farro pilaf doubles as a room temperature salad that’s perfect for a party or summer barbecue!
In the summer, easy recipes are ones that don’t take a lot of time to prep or cook and if you don’t have to turn on the oven? Even better! Here’s why you’ll love this really fresh and simple farro pilaf with lemon vinaigrette:
- 15 minute side dish recipe(!). Sign me up for anything I can prep and make in 15 minutes!
- Amazing leftovers. This easy summer salad recipe lasts in the fridge and is just as good leftover!
- Salty and sweet flavor profile. The herbed farro teeters between salty and sweet thanks to pistachios, parmesan and golden raisins! 💛
p.s. don’t be thrown by the word “pilaf”!
Ingredients Role Call for Farro Pilaf
You’ll start with:
2 ingredient salad dressing
Similar to the lemon vinaigrette found on this arugula salad recipe, the dressing has only 2 ingredients:
- fresh squeezed lemon juice
- really good olive oil
How to cook farro
There are several ways to cook farro. For this farro salad recipe, you’ll simmer it in water as you would rice. Other options are to cook in stock or to boil it like pasta.
How to make a simple farro pilaf
Set the timer for 15 minutes! While the farro cooks, you’re going to chop up the herbs and mix the dressing. Easy peasy!
- Cover the farro until chewy and soft for 10 minutes. Set aside to cool.
- Whisk the lemon juice and olive oil together in a smaller measuring cup. Season with salt and pepper to taste.
- Assemble farro pilaf salad by piling everything into a serving dish and toss with the dressing.
Alternatives to pistachios or golden raisins
Don’t have pistachios? Sliced toasted and salted almonds are a great alternative!
Not a golden raisin fan? Try chopped up dried apricots (FYI-it’ll take you a little longer to chop them up so the advertised 15 minutes might be more like 20 😊)
Tips for success
Make ahead + storage
You can make the farro and the dressing up to 3 days ahead and store in the fridge. Cool the farro and then refrigerate in a airtight container. Bring to room temperature or heat slight in a microwave to take the chill off before tossing with dressing.
Store any leftovers in an airtight container. You can freeze the farro once made but it’s not recommended to freeze with the pistachios and raisins.
Farro Salad with Pistachios and Parmesan
For the salad
- Cook farro in water according to package instructions. Drain as needed and set aside.1 ½ cup farro
- Finely chop herbs.3 tablespoons parsley chopped, 2 Tablespoons fresh basil chopped, 1 Tablespoon chives chopped
- Whisk the olive oil and lemon juice together in a small glass measuring cup until emulsified. Season with salt and pepper, adjusting quantities to your taste.Juice and zest of one lemon, 1/3 cup olive oil, Salt and pepper to taste
- To a medium bowl, add farro, pistachios, golden raisins and parmesan cheese. Pour over half of the dressing to start. Toss until combined.½ cup pistachios nuts, golden raisins, ¼ cup parmesan cheese
- To serve: Place a bed of greens in a large salad bowl. Top with the pistachio farro salad and serve with extra dressing on the side.Large bed of romaine
About Lori Murphy
Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.