A Fresh Fig Salad

Fresh figs, hearty grains, crunchy vegetables, toasted nuts, and soft cheese make a delicious main course or side-dish salad.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 2/3 cup farro
  • 1 1/3 cup water
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon honey
  • 6 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup finely diced red onion
  • 1 teaspoon finely-grated lemon zest
  • 1/2 cup small-dice Persian or seedless cucumber
  • 1/3 cup coarsely chopped , toasted walnuts
  • 1/4 to 1/3 cup small-dice Gouda cheese
  • 8 ounces fresh figs , 4 or 5, stemmed and quartered or sliced (depending on size)
  • A handful of fresh mint leaves , roughly torn into pieces


  1. Place the farro and water in a medium, heavy pot and bring to a boil. Season with a good pinch of salt and cover. Reduce the heat to simmer and cook until the grain is tender, but still firm. This will take from 15 to 40 minutes, depending upon whether the grain is pearled. When done, drain any remaining liquid and transfer the farro to a salad bowl.
  2. While the farro cooks, combine the vinegar, orange juice and honey with a big pinch of salt. Whisk in the olive oil and check for seasoning. Adjust with more salt, acid, or oil to your taste. Set aside.
  3. When the farro has cooled, add all the remaining ingredients to the salad bowl. Spoon in about 4 or 5 tablespoons of the dressing and toss gently. Check for seasoning and add more dressing and salt and pepper, if you like. If you are not serving the salad immediately, reserve a little dressing to add later. Present the salad, garnished with additional mint. Store leftovers in the refrigerator, tightly covered, for 2 to 3 days.