Skip to main content
LoginSign Up
Farro with Feta, Olives and Herbs

Farro with Feta, Olives and Herbs

By Laura RussellOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

We coax caramel-y, nutty notes from dried farro by toasting it on the stovetop until fragrant. Once fully cooked, the still-warm grains then are tossed with dressing, allowing them to absorb flavor as they cool. Crunchy celery and chewy farro provide texture, while feta and olives add pops of bold, briny flavor. Any meaty green olive is good, but plump Castelvetrano olives are particularly nice. Don't use whole-grain farro, which won't cook through in the time indicated. Pearled farro, from which the bran has been removed, is faster-cooking than its whole-grain counterpart. If the front of the package doesn't clearly indicate, check the ingredient list.

Ingredients
  • 1½

    cups pearled farro

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 3

    tablespoons red wine vinegar OR white wine vinegar

  • 1

    cup pitted green olives, roughly chopped, plus 1 tablespoon olive brine

  • 2

    medium celery stalks, thinly sliced OR ½ English cucumber, halved lengthwise and thinly sliced OR a combination

  • ½

    cup lightly packed fresh flat-leaf parsley OR mint OR basil OR dill OR a combination, roughly chopped

  • 3

    ounces feta cheese, crumbled (¾ cup)

Step 1

In a large saucepan over medium, toast the farro, stirring, until lightly browned and fragrant, about 3 minutes. Stir in 6 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered, stirring once or twice, until the farro is tender with a little chew, about 20 minutes. Meanwhile, in a large bowl, whisk together the oil, vinegar, olive brine and ¼ teaspoon each salt and pepper; set aside.

Step 2

When the farro is done, drain well in a colander. Add the still-warm farro to the dressing and toss. Let stand until cooled to room temperature, stirring once or twice, about 10 minutes.

Step 3

Add the olives, celery and parsley; toss to combine. Add the feta and gently toss once more. Taste and season with salt and pepper, then drizzle with additional olive oil.