Serves 6 – 8
2 cups farro
½ tsp kosher salt, plus more
½ cup pistachios
1 tbsp finely grated ginger
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
3 tablespoons fresh lemon juice
1 tbsp fresh orange juice
1 tsp finely grated peeled ginger
½ teaspoon sugar
⅓ cup olive oil
Freshly ground black pepper
1 serrano chili, sliced into rings
4 scallions, thinly sliced
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
1/4 cup dried sour cherries
⅓ cup golden raisins
Preheat oven to 350°.
Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.
Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Whisk lemon/orange zest, lemon/orange juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
Drain farro and rinse under cold water. Transfer to a large bowl and add chili, herbs, raisins, cherries and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.
Make Ahead
The salad can be kept at room temperature for up to 4 hours.