Sam Di Battista from Vivo Kitchen shares this simple salad made from the ancient grain farro, along with a handful of kitchen staples you may already have on hand. Sam explains the versatility of this recipe, which allows you to swap out ingredients based on preference and availability.
How to Cook Farro
It’s easy! This ancient grain might sound intimidating, but it shouldn’t be, you’ll find this on most supermarket shelves, and the instructions will be printed right on the package. It cooks much like rice on top of the stove: a little boiling, a little salt, and a little simmer. Follow the instructions, drain and let cool in the refrigerator.
Print
Farro Salad with Black Eyed Peas, Pickled Red Onion, Thyme & Red Chilies
Description
This farro salad from Sam Di Battista combines the hearty ancient grain with black‑eyed peas, thyme, and fresh chilies for a flavorful base. Topped with lime‑pickled red onions and a drizzle of olive oil, it’s a simple, versatile dish that can be adapted with whatever ingredients you have on hand.
Ingredients
- 2 cups of farro
- 1 large Red Onion
- 1/2 cup of freshly squeezed lime juice
- 1 can of drained and rinsed black eyed peas
- 1 bunch of fresh thyme
- 2 chili peppers, finely sliced.
- 3 tbs Extra Virgin Olive Oil
- Salt
- Pepper
Instructions
- Finely slice a red onion and toss in a bowl with the fresh lime juice. Cover and refrigerate overnight.
- Rinse black eyed peas and set aside.
- Remove thyme leaves from the stems.
- Finely slice the chili peppers.
- In a mixing bowl combine cooled farro, black eyed peas, thyme, freshly sliced chillies and mix together. Add olive oil and salt and pepper to taste. Arrange on plate and top with pickled red onion and serve.
Recipe by Sam Di Battista
Story by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Videography by Dana Custer and Ariella Furman
Subscribe to TABLE Magazine’s print edition.
