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! 💛

On the hunt for farro salads? Take a peek at this creamy burrata farro with peas , this AMAZING warm farro salad and this winter citrus farro salad with almonds!

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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

See? SIMPLE!

Farro cooking method

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.

Time to make 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!

• Simmer 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 😊)

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!

Take me there!

5 from 1 vote

Farro Salad with Pistachios and Parmesan

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!

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Prep Time:5 minutes mins

Cook Time:10 minutes mins

Total Time:15 minutes mins

Servings 6

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Ingredients

 

1x2x3x

For the salad

• ▢ 1 ½ cup farro, cooked according to package instructions
• ▢ 3 tablespoons parsley chopped
• ▢ 2 Tablespoons fresh basil chopped
• ▢ 1 Tablespoon chives chopped
• ▢ ½ cup pistachios nuts, shelled and toasted
• ▢ golden raisins
• ▢ ¼ cup parmesan cheese, grated
• ▢ Large bed of romaine, arugula or mixed greens

For the dressing

• ▢ Juice and zest of one lemon, approx ⅓ cup
• ▢ ⅓ cup olive oil
• ▢ Salt and pepper to taste

Instructions

• Cook farro in water according to package instructions, which is about 10 minutes if using Trader Joe's 10 minute farro. 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

Notes

• Drizzle over half the dressing on the assembled farro dish and save the rest until right before you plan to serve the it.

• Save a little parmesan and fresh parsley to sprinkle over at the end right before serving.

Make ahead

The farro and the dressing can be made up to 3 days ahead and store in the fridge. Cool the farro and then chill in a airtight container. Bring to room temperature or heat slightly in a microwave to take the chill off before tossing with dressing.

Storage

Store any leftovers in an airtight container. The farro can be frozen once made but I don’t recommend the pistachios and raisins be frozen.

 

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Author: Lori Murphy

Like this? Leave a commentI love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @josieandnina and #josieandnina!

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.

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