Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25–35 minutes. Drain and transfer farro to a large bowl.
Step 2
Meanwhile, using the side of a chef’s knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
Step 3
Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.
Step 4
Just before you’re ready to eat, fold herbs into salad.
Step 5
Do Ahead: Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.
