Radish, Cucumber and White Bean Farro Salad

By Yasmin Fahr

Published June 19, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(488)
Comments
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This colorful grain salad gains punchy acidity from pepperoncini and lightly pickled vegetables. While the nutty farro is cooking, the soaking begins: Scallions, radishes, cucumber, parsley and white beans are tossed in a sherry-Dijon dressing spiked with a spoonful of pepperoncini pickling liquid. The beans add a creamy texture to the dish in lieu of cheese, though a crumbled feta or torn mozzarella would work nicely. Swap these ingredients as the season changes, adding corn kernels or snap peas, or play with the herbs, mixing in cilantro or mint, too.

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Ingredients

Yield:4 servings (about 8 cups)

  • Salt and freshly cracked black pepper

  • 1 cup farro

  • 2 tablespoons sherry or red wine vinegar

  • 1 tablespoon Dijon mustard

  • 4 to 6 jarred pepperoncini, thinly sliced (about 3 tablespoons), plus 1 tablespoon pickling liquid

  • ¼ cup olive oil, plus more for drizzling

  • 2 scallions, light green and white parts thinly sliced

  • 4 to 6 medium radishes, trimmed and thinly sliced

  • 1 large cucumber, halved lengthwise and thinly sliced

  • 1 (15-ounce) can white beans, rinsed

  • ¼ cup flat-leaf parsley leaves and tender stems, gently chopped or torn

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

58 grams carbs; 410 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 11 grams fiber; 636 milligrams sodium; 15 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the farro and adjust the heat to maintain a gentle boil. Cook until tender, about 30 minutes.

  2. Step 2

    Meanwhile, in a large serving bowl, whisk together the vinegar, mustard, pepperoncini pickling liquid, oil and a few grinds of pepper until smooth. Add the pepperoncini slices, scallions, radishes, cucumber, beans and most of the parsley. Season the dressing with salt, and toss to coat. Set aside, stirring occasionally, until the farro is ready.

  3. Step 3

    Drain the farro, and drizzle with olive oil, tossing in the colander to cool slightly. Transfer to the serving bowl and mix to combine. Taste and season with more salt or oil, if needed, and garnish with the remaining parsley.

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Ratings

5 out of 5
488 user ratings
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Comments

Sarah in Atlanta

This was absolutely delicious, especially during this heat wave. FYI, if you don't care for radishes, jicama and celeriac are good substitutes. And you can use any pepper pickling liquid (from sweet cherry peppers, for example) instead of pepperoncini if you'd like.

Nel

Added crumbled feta before I read the notes and it is delicious. Definitely recommend.

Jude

Light, fresh, and delicious. Perfect for summer. I used fresh oregano and cilantro for the herbs and added a little extra pepperoncini pickling liquid, otherwise followed the recipe exactly. Might add some crumbled feta next time. Great with roast chicken. Would also be good with salmon or halibut I think. Took more like 20-25 minutes to make, but easy.

Sfrupe

Warning this is a comment for a different salad inspired by the recipe. I neglect to view my own comments. It is a very adaptable template and the dressing is simple and good. Used this as a starting point with ingredients on hand. My cucumber was very seedy- I cut it in half and scooped out the seeds before slicing. I used parsley and basil from the garden - maybe 2x more than listed. In place of pickled peppers I used marinated artichokes per another suggestion. I had very garlicky home cooked cannelini bean. I subbed in a bit of basalmic vinegar in the dressing. Capers or olives would be good -

Karen Fitzer

So fresh and nice! Skipped the parsley since I made this during the cyclospora outbreak in Michigan.

Sue Z

My husband loves radishes and cucumbers so I decided to try this recipe. Neither one of us really liked it. The flavors seemed "off" to me - I'm not sure what it was. Won't be making it again.

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