Culinary Institute of America Recipe
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Farro Salad

The grain of the ancient Romans

Farro was sent along with Roman armies as a compact source of protein. The grain has survived and is now a delicious staple of a healthy diet. Eaten cold or at room temperature as a salad, or hot as a side dish, it is satisfying and delicious and amazingly easy to prepare.

The following recipe is from the CIA's Mediterranean Cooking cook book.

Farro Salad recipe by the CIA



Makes 6 to 8 servings

  • 3 cups water
  • 1 tbsp salt
  • 1 cup farro
  • 1 cup oil-cured olives
  • 1/2 cup diced red onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 cup diced, trimmed fennel
  • 1/2 cup peeled, seeded, and diced cucumber
  • 1 cup sliced plum tomatoes
  • 2 tbsp capers
  • 2 tsp finely chopped garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped basil
  • 2 tbsp chopped mint
  • 1/2 tsp freshly ground black pepper


  1. In a 2-quart pot over medium heat, bring the water and 2 teaspoons of the salt to a boil. Pour in the farro and simmer until tender, about 20 minutes.
  2. Strain the farro and immediately return it to the warm pot. Pan steam it by covering the pot and letting the steam finish cooking the farro, about 10 minutes.
  3. Mix the cooked farro with the olives, onion, carrot, celery, fennel, cucumber, tomatoes, capers, and garlic. Add the olive oil, vinegar, and herbs. Season with the remaining 1 teaspoon salt and the pepper.

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