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Citrus-Marinated Olive Farro Salad

Citrus-Marinated Olive Farro Salad

This citrus-marinated olive farro salad combines nutty, chewy emmer farro with buttery olives, bright citrus, and fresh herbs for a vibrant, satisfying grain bowl. Quick-pickled shallots and a warm or whisked citrus vinaigrette add depth, while optional add-ins like feta, chickpeas, and crisp vegetables create a versatile, flavorful salad perfect for lunches or dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Bowls
Course: Dinner Salad, Lunch, Main
Cuisine: Grain Bowl Inspired, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 –2 cups cooked emmer farro about 1/2–3/4 cup dry
  • 1 cup Cerignola or Castelvetrano olives crushed and roughly chopped
  • 2 –4 tablespoons olive oil or neutral oil of choice
  • 1 whole lemon peel and flesh or 1/4 cup lemon juice + splash of orange juice
  • 1 shallot thinly sliced
  • Fresh herbs: parsley mint, or cilantro (to taste)
  • Salt and fresh black pepper to taste
  • 1/2 cup crumbled feta
  • 1/2 cup chickpeas cooked
  • 1/2 cup cucumber diced
  • 1/2 cup cherry tomatoes halved
  • 1 –2 cups arugula or spinach

Method
 

  1. Toast the dry emmer farro in a wide, dry saucepan over medium heat for 3–4 minutes, stirring occasionally, until the grains lightly color and release a nutty, popcorn-like aroma.
  2. Add water according to package instructions and simmer until the farro is tender with a slight chew, about 25–30 minutes for whole emmer or less for pearled varieties.
  3. Salt the cooking water and finish with a twist of pepper if desired.
  4. Drain and spread the hot farro on a sheet pan to release steam, then transfer to a bowl once cooled slightly.
  5. Toss thinly sliced shallots with lemon juice and let sit for about 5 minutes to soften the bite while prepping other ingredients.
  6. For the warm vinaigrette, gently heat oil until it shimmers but does not smoke, then add olives, lemon peel, and quick-pickled shallots, warming for about 4 minutes.
  7. Scrape the warm mixture directly into the cooked farro to help the grains absorb the flavors quickly.
  8. For a whisked vinaigrette option, combine lemon zest, lemon juice, and olive oil, seasoning with salt and pepper, and pour over the cooked farro for a bright, clean flavor.
  9. Fold fresh herbs gently into the farro and vinaigrette mixture.
  10. Add optional ingredients like feta, chickpeas, cucumber, cherry tomatoes, or greens once the grain has cooled enough to maintain distinct textures.
  11. Chill the salad for at least 1 hour before serving, or serve warm if preferred.
  12. Before serving cold, refresh the salad with a small splash of lemon juice or drizzle of olive oil to restore brightness and texture.

Notes

This salad works well warm, at room temperature, or chilled, and can be made ahead for up to 2 days. Warm servings help the grains absorb the vinaigrette quickly and round the flavors, while chilled servings hold their texture and meld flavors over time.