The star of this hearty salad is Farro, an ancient whole grain with nutty flavor and chewy texture when cooked.  This recipe is super simple and tastes great when made a day ahead. You can make it a main dish by adding chicken or salmon. Enjoy!



1 1/2 cups farro (soaked in water for an hour speeds up cooking time)

1 1/2 teaspoons kosher salt

2 cups fresh green beans, cut into 1 to 2-inch pieces

1/2 cup pitted black olives

1 medium red pepper, cut into thin strips (about 1 cup)

3/4 cup Parmesan, crumbled

1/4 cup chives, snipped


Sherry Vinaigrette Dressing:

1/4 cup sherry vinegar

1/4 cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

  1. In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer on medium-low heat until the farro is almost tender, about 20 minutes.


  1. Add 1 1/2 teaspoons salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.


  1. Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.


  1. Once the farro has cooled, add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine.

  1. For Dressing: In a small bowl mix together sherry vinegar, olive oil, mustard, pepper, and salt. Stir to combine. Pour sherry vinaigrette over the farro salad. Toss to combine and serve.