Farro Salad with Spinach and Pickled Shallots

Servings 6
Author Monica


  • 2 ½ Cups Semi-Pearled Farro rinsed
  • 2 Shallots peeled and thinly sliced
  • 2 Tablespoons of Olive Oil
  • 1 Tablespoons Red Wine Vinegar
  • 1 Bunch of Fresh Spinach Washed, de-stemmed and chopped
  • 2 Tablespoons of Fresh Mint
  • 1 Tablespoons of fresh parsley chopped
  • 1 Lemon
  • Sea salt sugar and pepper to taste


  1. Heat a large pot of salted water to boiling on high. Once boiling,
  2. add the farro and cook 16 to 18 minutes, or until tender. Turn off
  3. the heat. Thoroughly drain the cooked farro and return to the pot.
  4. In a medium nonstick pan, heat 1 tablespoons of the olive oil on medium-high until hot. Add the shallot; season with
  5. salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until
  6. softened. Add the red wine vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to one minute, or until the liquid is slightly reduced in volume. Taste and add a bit of sugar if needed. Transfer the shallot and liquid to the pot of cooked farro. Wipe out the pan.
  7. Grate the lemon zest with a micro plane grater and juice the lemon.
  8. Add the lemon juice, zest and the chopped spinach to the pot of cooked farro and pickled shallot. Drizzle with the remaining 1 Tablespoon of olive oil and stir to combine; season with salt and pepper to taste.

Recipe Notes

Variation: Substitute 1 teaspoon of orange zest and juice in place of the lemon