Whole grains make salad a whole meal. Take this farro salad recipe. It’s a salad recipe with figs that features quick-cooking farro and so much more—this is a salad to eat during the summer or even at the holiday table. Here’s what makes this salad tick.
All about Farro
The earthy, nutty flavor and firm chew of whole grains make them an ideal choice for a hearty side dish. We found it easiest (and quickest) to cook the farro like pasta, simply simmering them in a pot of water until they were tender but still chewy.
Farro is a whole grain we like to keep in the pantry. Unlike wheat berries or oat groats that are the whole grains and can benefit from a good soak, farro is a whole intact grain that cooks quickly. Try it in the farro salad recipe with figs below, or also stirring it into soup, as a side dish, or even as a stand-in for rice in a twist on risotto.
Other Ingredients in the Salad Recipe with Figs
Purple and white leaf radicchio is part of the chicory family and tends to be bitter. It’s a common ingredient in Italian cuisine. And if you know which ingredients balance out the bitterness, it just might become your next favorite salad green.
Sweet dried figs were the perfect compliment to the salty cheese and bitter radicchio. We prefer Orchard Choice and Sun-Maid California Dried Golden Figs with their more delicate sweetness and nuttiness. Or, swap in Mission Figs for a deeper, earthier sweetness.
Combining farro with radicchio and parsley and then tossing them with a bright vinaigrette yielded a salad that is delicious and nutritious. This salad recipe with figs and farro is a feast of colors and textures that will appeal to vegetarians and more as a healthy side dish or light main.
Farro Salad Recipe with Figs + Radicchio
- 1 cup farro
- 1/2 teaspoon kosher salt , plus salt for cooking farro
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 small shallot , minced
- 1/2 teaspoon pepper
- 1 cup chopped Chioggia radicchio
- 1 cup loosely packed fresh parsley leaves
- 1/2 cup hazelnuts , toasted and chopped coarse, divided
- 1 cup Orchard Choice or Sun-Maid California Dried Figs , stemmed and cut into 1/2-inch pieces
- 1 ounce blue cheese , crumbled (1/4 cup)
- Bring 2 quarts water to boil in large saucepan. Stir in farro and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 20 to 30 minutes. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (farro can be refrigerated in airtight container for up to 2 days).
- Whisk oil, vinegar, shallot, pepper,and salt together in large bowl. Add farro, radicchio, parsley, half of hazelnuts, and figs to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle with blue cheese and remaining hazelnuts. Serve.