• Prep-time: / Ready In:
  • Make 7½ cups

This satisfying Mediterranean salad gets extra bulk from farro, an heirloom wheat that was a staple ingredient in Ancient Rome. Farro has a chewy texture and doesn’t get soggy easily, making it ideal for salads and soups. Serve lemon wedges alongside this salad for squeezing over top. The fresh juice adds a bright, tangy finish.

A Mediterranean farro grain salad with artichokes, tomatoes, and lemon

Ingredients

  • 1 cup dry farro
  • 2 orange and/or yellow bell peppers, chopped
  • 1 9- to 12-oz. package frozen artichokes, thawed and chopped
  • 1 medium shallot, finely chopped (¼ cup)
  • ⅓ cup Kalamata and/or Castelvetrano olives, pitted and coarsely chopped
  • 2 tablespoons chopped fresh oregano
  • Sea salt and freshly ground black pepper, to taste
  • 2 cups grape tomatoes
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon crushed red pepper
  • 1 lemon, cut into wedges

Instructions

  1. In a large saucepan combine farro and 3 cups water. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until tender. Place farro in a colander; run under cold water. Drain well.
  2. In a large bowl combine farro and the next five ingredients (through oregano). Season with salt and black pepper.
  3. In a large nonstick skillet cook tomatoes over medium-high 7 to 10 minutes or until they’re blistered and starting to pop, stirring occasionally. Remove from heat. Stir in vinegar and crushed red pepper. Add tomatoes to farro mixture. Toss to combine. Serve with lemon wedges.
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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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