Farro Salad

by Jillian on April 27, 2012 · 5 comments

The new chef at Joe’s restaurant came out with a dish that includes a farro salad. It’s underneath swordfish, asparagus or swiss chard, and finished with a lemon butter sauce. I loved the dish the minute I tasted it, but realized quickly that what I really liked was the farro salad.


One of their regulars asked for the recipe, so I was lucky enough to be able to swipe it from Joe before he gave it to them.

Chef Sammy didn’t write out the ingredients or directions completely so there was some guessing, but I ended up making my own version of it last night with what I had and it turned out delicious!


Farro Salad

Serves 3-4 as a side

I crossed out the ingredients I didn’t use because I didn’t have them, but this is the original recipe from the chef. Also, I was told that the secret ingredient was key lime juice, so I went out and bought it. I was surprised to not see it on his recipe, maybe because it is secret! Anyway, I used that and also noted some other changes I made. Feel free to use the original recipe and ignore anything that is crossed out, or just go for the simpler version that I made. Either way, it’s delicious!


  • 1/2 lb. farro
  • 4 cups water
  • salt
  • cucumber, 1-2 p.
  • red onion, medium
  • spring onion, 2
  • flat parsley, 4 oz.
  • lemon (I used the juice of half a lemon + 2 T. key lime juice)
  • olive oil, 1/2 cup  (I just eyeballed it, a 1/2 cup seemed like a lot)
  • cumin, 2 t., I added a bit more
  • coriander, 2 t.
  • salt & pepper


Boil the water with salt. Add Farro for 12-16 minutes until tender (al dente). Drain and cool on flat sheet pan. Clean and peel cucumber (seeds out). Dice cucumber, red onion, spring onion with bulbs & tops, and chop parsley. In a large bowl, add cooked farro and all of the vegetables. Add lemon juice, olive oil, spices, and mix well. Add salt & pepper to taste.

I served it similar to how the chef prepares his swordfish dish, only I had some different ingredients on hand. I pan seared sea scallops, sauteed kale, and made a healthy lemon butter sauce using this recipe but substituting earth balance for butter and skim milk for cream.


Joe and I ended up finishing ALL of the farro salad last night, which is probably enough for 3, maybe 4 people. I definitely enjoyed the addition of key lime juice.


I think chef really does add it and that he just left it out for secretive (?) purposes! :)

Happy Friday! I am bartending (not training anymore) for the first time tonight. I am excited but nervous! Wish me luck!

{ 5 comments… read them below or add one }

1 Alex @ therunwithin April 27, 2012 at 12:30 pm

Yum, that key west lime juice looks so good.


2 Marilyn April 27, 2012 at 2:02 pm

I think I would like that salad…either version. Good luck tonight!


3 Ashley @ Freckles and Spice April 27, 2012 at 2:13 pm

Yum yum!
I can’t wait to try Joe’s restaurant sometime, now that I’m sticking around. b and I will have to come out.
Good luck with bar-tending – work those tips girl. You should totally make a sig drink too. Something pink…The Sprinkle, maybe?


4 Lauren April 27, 2012 at 8:09 pm

I don’t think I’ve ever cooked farro but it looks delicious! Especially with the scallops.


5 Katherine April 28, 2012 at 6:13 pm

100% unrelated but I was wondering how you decided what nutrition school to attend and what certification(s) you are getting. I am thinking about getting my cpt but I’m not sure where I should go, where I can trust, what will work with my full time work schedule, etc.

I’m sure you’ve made a post about this so feel free to just point me to that post if it is easier than typing it out again.


Leave a Comment

Previous post:

Next post: