Farro and Green Olive Salad with Walnuts and Raisin

Name: Farro and Green Olive Salad with Walnuts and Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups farro (1/2 pound); Fine sea salt; 1 cup walnuts (3 1/2 ounces); 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces); 4 scallions, white and light green parts only, finely chopped; 1/3 cup snipped chives; 2 tablespoons golden raisins; 1/2 teaspoon crushed red pepper; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon honey; Shaved Pecorino cheese, for serving

Servings: persons

1 1/4 cups farro (1/2 pound)
Fine sea salt
1 cup walnuts (3 1/2 ounces)
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 tablespoons golden raisins
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
Shaved Pecorino cheese, for serving

1
Preheat the oven to 375.
2
In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt.
3
Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes.
4
Drain the farro and spread it on a baking sheet to cool.
5
Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant.
6
Let cool, then coarsely chop.
7
In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt.
8
Toss well.
9
Transfer the salad to a platter, garnish with the cheese and serve.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups farro (1/2 pound), Fine sea salt, 1 cup walnuts (3 1/2 ounces), 2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces), and more.

Yes, Farro and Green Olive Salad with Walnuts and Raisins falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Farro and Green Olive Salad with Walnuts and Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions