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Breakfast & Brunch

Farro Salad with Apricots and Olives
Pearled farro, which has had its outer layer of bran removed, will cook faster than whole or semi-pearled varieties; if using farro that still contains some or all of its bran, increase the cooking time by 10 to 15 minutes. For a milder flavor, omit the cayenne pepper.
Salt and pepper
1 1/2 cups farro
1/3 cup dried apricots, chopped
1/3 cup pitted green olives, chopped
1/4 cup extra-virgin olive oil
3 Tbsp. white wine vinegar
2 tsp. honey
2 tsp. minced fresh thyme
Pinch cayenne pepper
1/2 cup chopped fresh parsley
1/4 cup shelled pistachios, toasted and chopped
2 tsp. lemon zest plus 1 tsp. juice from 1 lemon
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Farro Salad with Apricots and Olives

Farro Salad with Apricots and Olives

Farro Salad with Apricots and Olives
One Star Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Bring a large pot of salted water to a boil over high heat. Stir in farro, return to a boil, then reduce heat to medium and cook until farro is just tender, about 20 minutes. Drain and transfer to a large bowl.
2. Add apricots, olives, 3 tablespoons oil, the vinegar, honey, thyme, cayenne, and 1/4 teaspoon salt to farro and stir to combine. Let sit 20 minutes, stirring occasionally.
3. Stir in parsley, pistachios, lemon zest and juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste.
Source: Hannaford fresh Magazine, September 2019