Citrus Herb Farro and Radish (Printable Version)

Nutty farro with radishes, cucumber, orange and fresh herbs in a lemon-orange vinaigrette.

# Ingredient List:

→ Grains

01 - 1 cup uncooked farro
02 - 3 cups water
03 - ½ teaspoon kosher salt

→ Vegetables & Fruit

04 - 6–8 radishes, thinly sliced
05 - 1 small cucumber, diced
06 - 1 orange, segmented and cut into bite-sized pieces
07 - 1 small shallot, finely chopped

→ Herbs

08 - ¼ cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
10 - 1 tablespoon fresh dill, chopped

→ Dressing

11 - ¼ cup extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon fresh orange juice
14 - 1 teaspoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste

→ Optional Additions

17 - ¼ cup crumbled feta cheese
18 - 2 tablespoons toasted pumpkin seeds

# How to Make It:

01 - Rinse farro under cold running water. Combine farro, 3 cups water, and ½ teaspoon salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes until grains are tender yet retain a pleasant chew. Drain through a fine-mesh strainer and rinse under cold water to halt cooking and cool completely.
02 - In a large mixing bowl, combine the cooled farro with the thinly sliced radishes, diced cucumber, orange segments, and finely chopped shallot. Toss gently to distribute evenly.
03 - In a small bowl or lidded jar, whisk together the extra-virgin olive oil, fresh lemon juice, orange juice, honey or maple syrup, and Dijon mustard. Season with salt and freshly ground black pepper to taste. Whisk vigorously until the dressing is fully emulsified and creamy in texture.
04 - Pour the vinaigrette over the farro and vegetable mixture. Add the chopped parsley, mint, and dill. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
05 - Transfer to a serving platter or individual plates. Sprinkle with crumbled feta cheese and toasted pumpkin seeds if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The citrus vinaigrette pulls everything together without overpowering the fresh herbs.
  • Farro holds up beautifully in the fridge, so leftovers taste just as good the next day.
  • It works as a standalone lunch or a side dish that actually steals attention from the main.
02 -
  • Do not skip rinsing the cooked farro under cold water, or you will end up with a gummy, sticky mess instead of distinct grains.
  • The dressing tastes completely different once it sits on the salad for ten minutes, so resist the urge to judge it immediately.
  • If you are making this ahead, keep the dressing separate and toss everything together right before serving for the best texture.
03 -
  • Toasting the pumpkin seeds in a dry pan for two minutes transforms them from optional to essential.
  • Segment the orange over a bowl and add any leftover juice straight into the dressing for extra flavor.

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