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Barberry-Farro Salad

Barberry-Farro Salad


Raise the bar(berry) on your dried fruit game this winter.

Barberry-Farro Salad

Serves | 4 |

  • 1 cup farro
  • 3 cups unsalted chicken or vegetable stock
  • ½ tsp kosher salt
  • 1 tsp granulated sugar
  • ½ cup dried barberries
  • zest of 1 lemon
  • juice of 2 lemons
  • ½ tsp ground cumin
  • ½ tsp chile flakes
  • ¼ cup olive oil
  • sea salt and freshly ground black pepper
  • ½ cup pistachios, dry-toasted, roughly chopped (to serve)
  • ¹⁄₃ cup fresh mint leaves, chopped into thin ribbons (to serve)
  • ½ cup fresh parsley leaves, roughly chopped (to serve)
  • 4 to 5 scallions, white and light green parts only, thinly sliced into rings (to serve)

| Preparation | Rinse farro in a mesh strainer; add to large saucepan with stock and salt. Bring to a boil and cook until tender but not mushy, 25 to 30 minutes, stirring occasionally. Transfer to strainer to drain excess liquid; rinse with cold water and set aside to cool.

While farro is cooking, heat 1 cup cold water just to a boil in small saucepan. Turn off heat, stir in sugar and add barberries; set aside to plump and rehydrate, 15 minutes. Strain and set aside.

In a small 8-ounce lidded glass jar, add lemon zest and juice, ground cumin, chile flakes and olive oil; screw lid on jar and shake vigorously until emulsified. Season with salt and pepper to taste and refrigerate.

| to serve | Transfer cooked farro to a large bowl; add plumped barberries, pistachios, mint, parsley and scallions and toss to incorporate. Add half of lemon vinaigrette; toss to coat and season to taste with salt and pepper. Add more vinaigrette as needed. Divide onto plates and serve.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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