Heidi Swanson'S Mostly Olive Salad, With Some Farro

Name: Heidi Swanson'S Mostly Olive Salad, With Some Farro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole or semi-pearled farro; 3 cups water; 1 pinch fine-grain sea salt; 1 pound fancy green olives (preferably Castelvetrano), rinsed then pitted; 4 tablespoons to 6 tablespoons extra-virgin olive oil; 1 cup chopped toasted walnut halves; 1 bunch green onions, trimmed and chopped roughly; 1 bunch chives; 1/2 teaspoon crushed red pepper flakes; 1 jalapeno, minced (seeds included or discarded, as you wish); 1 tablespoon honey; 2 tablespoons freshly squeezed lemon juice; 1/3 cup golden raisins, chopped; 1 handful shaved pecorino or Parmesan, for serving; 4 drops ricotta, for serving (optional)

Servings: persons

1 1/4 cups whole or semi-pearled farro
3 cups water
1 pinch fine-grain sea salt
1 pound fancy green olives (preferably Castelvetrano), rinsed then pitted
4 tablespoons to 6 tablespoons extra-virgin olive oil
1 cup chopped toasted walnut halves
1 bunch green onions, trimmed and chopped roughly
1 bunch chives
1/2 teaspoon crushed red pepper flakes
1 jalapeno, minced (seeds included or discarded, as you wish)
1 tablespoon honey
2 tablespoons freshly squeezed lemon juice
1/3 cup golden raisins, chopped
1 handful shaved pecorino or Parmesan, for serving
4 drops ricotta, for serving (optional)

1
In a saucepan, combine the farro, water, and 1/2 teaspoon of salt. Set over medium-high heat, cover, and bring to a boil. Lower the heat from a boil to a simmer, and simmer gently (still covered) for about 15 minutes if semi-pearled, longer if whole. Cook until tender but not mushy. Drain off any water and set aside.
2
Coarsely chop the olives and place them in a bowl along with the olive oil, walnuts, green onions, chives, red pepper flakes, jalapeno, honey, lemon juice, raisins, and 1/2 teaspoon salt. Stir well and set aside (or refrigerate) until ready to serve.
3
If you've refrigerated the olive mixture, bring it back to room temperature before the final toss.
4
Combine the farro and olive mixture in a bowl and mix to combine. Taste and add more salt or lemon juice as needed.
5
Serve and top with thin strips of shaved cheese and dollops of ricotta, as desired.

831

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 15 ingredients. The key ingredients include: 1 1/4 cups whole or semi-pearled farro, 3 cups water, 1 pinch fine-grain sea salt, 1 pound fancy green olives (preferably Castelvetrano), rinsed then pitted, and more.

Yes, Heidi Swanson'S Mostly Olive Salad, With Some Farro 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!