Farro Salad Recipe from Après Fête’s Annie Campbell

We get it: When weeknights consist of catching up on work that’s spilled over from your day and helping the kids with long division, time is of the essence.


That’s why we tapped Annie Campbell, party planner, chef-to-the-stars, and blogger at Après Fête for a quick, easy, and nutritious dinner idea. After all, she happily spends her days planning menus around the best organic, seasonal, and local ingredients for clients like Jenni Kayne or Domaine Magazine. Print, pin, and share this recipe card for delicious and fast Farro Salad with English Peas, Walnuts, Ricotta Salata, and Mint.



serves 6


16 oz. package of farro, soaked overnight

1 lb. shelled fresh peas, or frozen

2 cups toasted walnuts

8 oz. ricotta salata, diced

4 tablespoons hazelnut oil, more to taste

2 tablespoons red wine vinegar or lemon, more to taste

Maldon salt & freshly cracked pepper

A couple of handfuls of mint, washed and picked

to toast walnuts: Bake nuts in a 350-degree oven for 10 minutes, until golden and nutty. Can be done two days in advance.

to prepare farro: Soak farro overnight. Drain. Combine farro in a large pot with six cups of salted water and bring to a boil. Reduce to medium-low, cover, and simmer until farro is tender, about 20 minutes. Drain well and transfer to a bowl, still warm, to dress.

to dress farro:  Drizzle warm, drained farro with vinegar or lemon and a bit of hazelnut oil to taste. Season with salt and pepper but use restraint with salt because ricotta is salty.

to prep English peas: Bring a large pot of salted water to a boil. Meanwhile, prepare an ice bath, by adding several handfuls of ice to a bowl with cold water. Blanche the peas for two minutes and drain.  Transfer the peas to the ice bath. Let peas cool for 15 minutes. Drain well. Keep wrapped in towels and covered in the refrigerator (this can be done the day before).

to assemble salad: Add the blanched peas to the dressed farro and toss. Once room temperature, add the diced ricotta, toasted walnuts, and fresh mint. Taste and season for salt and pepper.

tips: Walnuts can be toasted one to two days in advance; keep in a tightly sealed container. Peas can be blanched a day in advance; keep refrigerated in a tightly sealed container. Salad can be assembled in advance as well. Garnish with fresh mint.