Barley Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Barley Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a showstopper — jewel-bright pomegranate arils, tender artichoke hearts, and crunchy pistachios all tossed together with fresh mint and parsley for a bowl that looks as good as it tastes. Farro is the star here, and while it belongs to the wheat family, it contains no barley whatsoever, making it a safe and satisfying grain choice for anyone avoiding that particular ingredient. The dressing is a bright, citrusy blend of lemon juice, lemon zest, olive oil, honey, cumin, and turmeric — simple pantry staples that come together into something genuinely special. Spreading the cooked farro out to cool before dressing it is a small but smart step that keeps the grains separate and ensures every bite gets properly coated. The combination of sweet, savory, herby, and tangy flavors means this salad works equally well as a light lunch on its own or as a stunning side at a dinner party. A crumble of feta on top adds a creamy, salty finish that ties everything together beautifully, though it's just as satisfying without.

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Ingredients

4 servings

For the farro

1 cup semi-pearled farro, rinsed
2 ½ cups water
½ tsp salt

For the salad

1 can (14 oz) artichoke hearts in water, drained and quartered
¾ cup pomegranate arils
½ cup fresh mint leaves, roughly torn
¼ cup flat-leaf parsley, roughly chopped
3 scallions (green tops only), thinly sliced
⅓ cup dry-roasted pistachios, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper

For serving

2 oz crumbled feta cheese (optional)

Instructions

1
Combine the rinsed farro, water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25–30 minutes. Drain any excess water, spread the farro on a large plate or sheet pan, and let it cool for 10 minutes until no longer steaming.
2
While the farro cools, whisk together the olive oil, lemon juice, lemon zest, honey, cumin, turmeric, ¼ tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.

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