Artichoke and Olive Farro Salad Recipe (2024)

Basic recipe that works well for whatever grain you have on hand! Bulgur, check, brown rice, check! For a summery recipe I like to toss in peppery arugula and/or chopped parsley and basil. Dill isnt my friend.

I’m gluten intolerant so I made with quinoa (1/2 cup uncooked), and added 1cup shredded chicken for my protein-packing partner. We loved it - great light meal on a hot summer evening!

Really good, but it needed more crunch and a touch more acid. Lemon juice and zest really helped. I diced up a couple stalks of celery. That added some needed crunch. Right before serving, I threw in a handful of chopped pistachios. Next time I'll add a few diced peppers. Very versatile salad!

I think I'll add in a hearty scoop of Costco's muffuletta mix!

Just okay. My artichokes tasted brined rather than marinated. I did not add the marinade since I am not a fan of the typical safflower marinade used in jarred artichokes. A bit of honey or some fruit (mandarin oranges maybe) might've softened the acidity of olives, feta, red wine vinegar, and helped to round out the flavor of the dish.

Made as directed except that after adding one T of olive oil to the farro, that seemed like enough, so I didn’t add the second. With all the oil clinging to the artichoke hearts, I believe this was the right call. Served on top of greens (first helping on arugula and the peppery flavor competed. Mixed baby greens was an improvement for needed roughage). Also made some air-fryer crispy spiced chick peas. These were a delicious crunchy topping added protein! Will make again. Loved it.

Excellent tip about cooling off the faro. Mine always gets mushy. Can’t wait to this this! All my favorite flavors.

My new favorite grain for salad! I used parsley in place of dill. Delicious and simple, and the recipe would take any additions or modifications well.

Great for pot lucks and super customizable. This time I added sundried tomatoes, basil, and preserved lemon.

Delish! Followed the recipe, except…Did not add salt/pepper ( b/c I cooked the farro in vegetable broth I had to use up); Did not add Kalamata olives (b/c I don’t like them); did not finish with chives (b/c I forgot)

I upped the amount of artichokes and olives, and used half farro and half orzo, and it worked really well. What I would suggest is a leafy component. Raddichio? Sure. But arugula or spinach or maybe even watercress would do.

I loved it. I made a the next day again and added some greek yogurt.

I love this hearty salad with arugula. It's my go-to for making ahead or dinner parties.

Followed the recipe exactly, pretty darn tasty. Great pantry staple dish for a busy weeknight. Would highly recommend as a good vegan option. Love the dill and olive brine combo - outstanding flavors.

Delish, added some thinly sliced radish to give a bit of crunch.

So delicious! It also made for excellent lunch leftovers the next day. I like some of the other suggestions to amp it up with some crunch like celery. I am going to try that next time.

Added cucumber.

This has become a family favorite! Delicious. We serve the feta on the side.

I added crispy chickpeas and slices of delicata squash - both delicious!

This was pretty good. However, the artichokes I used (refrigerated, chopped in water) really got lost in here. I couldn't taste them. I guess I would try more or a different kind.

Really good, but it needed more crunch and a touch more acid. Lemon juice and zest really helped. I diced up a couple stalks of celery. That added some needed crunch. Right before serving, I threw in a handful of chopped pistachios. Next time I'll add a few diced peppers. Very versatile salad!

I'm using leftover farro. (We cooked the whole bag.) What's the right quantity of already-cooked farro (or rice, or whatever)?