This salad recipe from Heidi Swanson has so many olives that there’s a piece in every single bite.
Each bite holds a bit of chewy farro, toasty walnut, fresh scallion, and briny green olive. Swanson’s dressing is a little sweet and a little spicy, and, put together, it’s an explosion of flavor and texture that’s unbeatable.
1 1/4 cups farro (1/2 pound)
Fine sea salt
1 cup walnuts (3 1/2 ounces)
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 tbsp golden raisins
1/2 tsp crushed red pepper
1/4 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp honey
Shaved Pecorino cheese, for serving
Preheat the oven to 375°.
In a medium saucepan, combine the farro with 4 cups of water (or chicken broth, for more flavor) and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.
Step 2
Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
Step 3
In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.
Make Ahead
The salad can be refrigerated overnight. Bring the salad to room temperature before serving.