Artichoke and Olive Farro Salad
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Kosher salt (such as Diamond Crystal) and black pepper
- 1cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
- 2tablespoons red wine vinegar, plus more as needed
- 2tablespoons extra-virgin olive oil, plus more as needed
- ⅓cup pitted kalamata olives, sliced in half lengthwise
- About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
- ½cup crumbled feta
- ⅓cup chopped fresh dill leaves
- ¼medium red onion, finely chopped (about ⅓ cup)
- ¼cup thinly sliced chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
197 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 7 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Step 2
Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Step 3
Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
Tip
- If using orzo, use 1¼ cups and follow package instructions for cooking. Drain and cool as instructed in Step 1.
Private Notes
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Cooking Notes
monika vail
Basic recipe that works well for whatever grain you have on hand! Bulgur, check, brown rice, check! For a summery recipe I like to toss in peppery arugula and/or chopped parsley and basil. Dill isnt my friend.
sandra
I’m gluten intolerant so I made with quinoa (1/2 cup uncooked), and added 1cup shredded chicken for my protein-packing partner. We loved it - great light meal on a hot summer evening!
Nadya
Really good, but it needed more crunch and a touch more acid. Lemon juice and zest really helped. I diced up a couple stalks of celery. That added some needed crunch. Right before serving, I threw in a handful of chopped pistachios. Next time I'll add a few diced peppers. Very versatile salad!
Dorothy Raviele
I think I'll add in a hearty scoop of Costco's muffuletta mix!
Joy
Just okay. My artichokes tasted brined rather than marinated. I did not add the marinade since I am not a fan of the typical safflower marinade used in jarred artichokes. A bit of honey or some fruit (mandarin oranges maybe) might've softened the acidity of olives, feta, red wine vinegar, and helped to round out the flavor of the dish.
Erinbk
Made as directed except that after adding one T of olive oil to the farro, that seemed like enough, so I didn’t add the second. With all the oil clinging to the artichoke hearts, I believe this was the right call. Served on top of greens (first helping on arugula and the peppery flavor competed. Mixed baby greens was an improvement for needed roughage). Also made some air-fryer crispy spiced chick peas. These were a delicious crunchy topping added protein! Will make again. Loved it.
marty
Excellent tip about cooling off the faro. Mine always gets mushy. Can’t wait to this this! All my favorite flavors.
Wren
Great base recipe, but lacking in flavor. I make it regularly adding what I have on hand.
Rita
Excellent Salad. Used orzo, added crunch as others suggested. Toasted almonds and cucumbers. Really really good!! Thank you for all the reviews. Helped perk it up a bit
Max Alexander, Rome
White wine vinegar will make this salad look brighter—and more like the photo. Guaranteed the food stylist didn’t use red.
Elina
My new favorite grain for salad! I used parsley in place of dill. Delicious and simple, and the recipe would take any additions or modifications well.
Rachel
Great for pot lucks and super customizable. This time I added sundried tomatoes, basil, and preserved lemon.
kesw
Delish! Followed the recipe, except…Did not add salt/pepper ( b/c I cooked the farro in vegetable broth I had to use up); Did not add Kalamata olives (b/c I don’t like them); did not finish with chives (b/c I forgot)
Peter
I upped the amount of artichokes and olives, and used half farro and half orzo, and it worked really well. What I would suggest is a leafy component. Raddichio? Sure. But arugula or spinach or maybe even watercress would do.
David Jeffrey haper
I loved it. I made a the next day again and added some greek yogurt.
Mia
I love this hearty salad with arugula. It's my go-to for making ahead or dinner parties.
John
Followed the recipe exactly, pretty darn tasty. Great pantry staple dish for a busy weeknight. Would highly recommend as a good vegan option. Love the dill and olive brine combo - outstanding flavors.
Laura
Delish, added some thinly sliced radish to give a bit of crunch.
Libbie
So delicious! It also made for excellent lunch leftovers the next day. I like some of the other suggestions to amp it up with some crunch like celery. I am going to try that next time.
InkieD
Added cucumber.
Susan S.
This has become a family favorite! Delicious. We serve the feta on the side.
jm
I added crispy chickpeas and slices of delicata squash - both delicious!
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