Farro salad with pepperoncini, sun-dried tomatoes, salami, and almonds from Grains for Every Season: Rethinking Our Way with Grains (page 192) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turmeric mayo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • molly17659 on January 18, 2025

    I absolutely loved this. I think about this recipe often and think of ways to tweak it based on what i have. The dressing with extra brine from the peppronchini was a delicious way to add a ton of flavor.

  • Trepess on January 30, 2023

    Delicious - will absolutely make this again. Had to sub spring onions for red onion and Mama Lil’s for pepperoncini. Sounds crazy given that there are croutons in this, but it was just as delicious as leftovers the next day. I’d consider adding fresh fennel, or mozzarella also, but it was so good as written I’ll be reluctant to change it for a while.

  • bernalgirl on January 29, 2022

    Wonderful combination of flavors and textures. I left out the torn croutons and added sliced mini bells and slivers of provolone. Next time I’d add coarsely chopped green or oil-cured olives

  • Lepa on January 16, 2022

    We weren't crazy about this. It was a fair amount of work with all the sub recipes and the salad was a bit muddy/busy. Not very appealing. The turmeric mayo was good with this!

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