Soprano-Approved Sicilian Farro Salad

Good for Baby, Good for Mama

Soprano-Approved Sicilian Farro Salad


4-6 servings


C = cup


  • 1 C whole farro

  • 1 onion

  • 2 cloves garlic

  • ¼ C extra-virgin olive oil

  • kosher salt, for seasoning

  • freshly ground black pepper, for seasoning

  • ½ C Swiss chard

  • C sun dried tomatoes

  • ¼ C gold raisins

  • ¼ C roasted sunflower seeds

  • kosher salt, to taste

  • freshly ground black pepper, to taste

  • Parmigiano-Reggiano, for garnish


  1. Bring a pot of salted water to a boil. Rinse 1 cup of whole farro over a fine mesh sieve with cold water. Add the rinsed farro into the boiling water, and cook like pasta until the grains are soft but still chewy, about 40 minutes. Drain with the sieve and spread out onto a sheet pan to allow the farro to cool and dry for at least 20 minutes.

  2. Dice 1 onion and mince 2 cloves of garlic.

  3. In a large skillet over medium heat, heat ¼ cup of extra-virgin olive oil in a large skillet. Add the onion and garlic; season with kosher salt and freshly ground black pepper. Cook stirring frequently until lightly browned, about 5-6 minutes. 

  4. Thoroughly wash ½ cup of Swiss chard under cool, running, drinkable water and then shred. Add to skillet and cook about 4-5 minutes or until the chard is tender. 

  5. In a large bowl, combine the cooked farro, the onion chard mixture, ⅓ cup of diced sun dried tomatoes, ¼ cup of gold raisins, and ¼ cup of roasted sunflower seeds.

  6. Mix well to combine. Sprinkle with kosher salt and freshly ground black pepper to taste, and garnish with grated Parmigiano-Reggiano. Eat up, Mama!

Recipe By

Danielle Campbell
of Chef Danielle Campbell

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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