Skip to main content
Farro Salad with Radishes, Snap Peas, Olives, and Pecorino

Farro Salad with Radishes, Snap Peas, Olives, and Pecorino

Yield: 6 TO 8 Servings
Total Time: 1 HR 45 MIN



  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh Meyer lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 1/4 teaspoons fine sea salt, plus more to taste
  • 1/2 teaspoon honey
  • 1/4 teaspoon crushed red pepper, plus more to taste


  • 4 cups water
  • 1 cup uncooked pearled farro
  • 3/4 teaspoon fine sea salt, plus more to taste
  • 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
  • 4 small carrots, thinly sliced
  • 1 cup fresh sugar snap peas, thinly sliced on an angle
  • 1/2 cup pitted Castelvetrano olives, roughly chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh chives
  • 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)


Make the dressing

Step 1

Whisk together olive oil, lemon juice, vinegar, salt, honey, and red pepper in a small bowl. Season with salt and red pepper to taste; set aside.

Make the salad

Step 1

Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is just tender, 22 to 26 minutes. Drain and rinse under cold water; shake dry, and transfer to a large bowl. Let cool completely, about 30 minutes.

Step 2

Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.

Step 3

Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.

Make Ahead

Farro can be cooked up to 2 days in advance. Refrigerate in an airtight container until ready to assemble salad.