Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. This Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest is perfect for a summer luncheon

Martha Stewart Living, July 2002


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until farro is al dente according to package instructions, 10 to 12 minutes. Drain, and let cool.

  • In a small bowl, combine shallot with lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat oil over medium heat, and add pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add lemon zest.

  • Using a mandoline or sharp knife, slice zucchini crosswise as thinly as possible; place in a large bowl. Add farro, pine-nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.

  • Using a vegetable peeler, shave half the cheese over salad; toss to combine. Salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave remaining cheese on top.

Cook's Notes

Other grains, such as barley or bulghur wheat, can also be used; cook them according to package instructions.