Enjoy the flavors of the season with this summer farro salad. This dish is also great with wheat or rye berries instead of farro: skip the toasting step and cook in a pot of simmering water until tender, about 50 minutes. If your celery doesn't have any leaves on it, substitute fresh parsley instead. Source: EatingWell Magazine, June 2020

Liana Krissoff


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.

  • Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick. Brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 7 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Slice the chicken.

  • Whisk vinegar, crushed red pepper and ground pepper with the remaining 1/4 cup oil and 1 teaspoon salt in a large bowl. Add bell pepper, celery, celery leaves, onion, the farro and the chicken; stir to combine.

  • Just before serving, sprinkle with almonds.


To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.

Nutrition Facts

378 calories; 18.9 g total fat; 2.6 g saturated fat; 52 mg cholesterol; 462 mg sodium. 352 mg potassium; 28.3 g carbohydrates; 4.7 g fiber; 3 g sugar; 25.2 g protein; 1476 IU vitamin a iu; 43 mg vitamin c; 32 mcg folate; 62 mg calcium; 2 mg iron; 48 mg magnesium;