Grape & Farro Salad with Pepitas: A Wholesome Blend of Ancient Grains and Modern Flair
- Arjun Patel
- Jun 17
- 3 min read
Updated: Jul 29
Farro, a grain with roots in ancient Mesopotamia, has found its way into contemporary kitchens as a versatile and nutritious ingredient. This Grape & Farro Salad with Pepitas combines the earthy chew of farro with the natural sweetness of charred grapes, the crunch of roasted pepitas, and the salty tang of Cotija cheese. The dish’s medley of textures and flavors makes it both a hearty side and a satisfying main course. With its balance of ancient ingredients and modern techniques, this recipe invites you to explore the cultural and historical significance of farro while savoring a dish that's perfect for any occasion.
Farro, one of the oldest cultivated grains, has been a dietary staple in the Mediterranean for thousands of years. Its resilience and adaptability made it a favored crop in ancient Rome, where it symbolized abundance and sustenance. The combination of farro with pepitas, which comes from Mesoamerican traditions, and Cotija cheese which represents the melding of old-world and new-world ingredients. This salad embodies a harmonious blend of global culinary traditions, showcasing how diverse cultures influence modern recipes.
Quick Recipe Overview
Dish: Grape & Farro Salad with Pepitas
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4 as a side or 2 as a main
Ingredients
For the Salad:
1 cup pearled farro: An ancient grain, once a staple in Roman diets, known for its nutty flavor.
2 cups water: To cook the farro.
½ lb red grapes (on the vine): Adds a burst of natural sweetness.
¼ cup roasted salted pepitas: Pumpkin seeds that bring crunch and a hint of salt.
2 oz Cotija cheese: A crumbly Mexican cheese that adds a salty and creamy touch.
¼ (0.75 oz) pkg chives: For garnish and a mild onion flavor.
For the Dressing:
2 tbsp olive oil: Adds richness and ties the ingredients together.
¼ tsp ground cayenne pepper: For a subtle kick of heat.
¼ cup sherry vinegar: Provides a tangy, slightly sweet acidity.
Seasonings:
Salt and freshly ground black pepper: To taste.
Instructions:
Cook the Farro:
In a multi-cooker or electric pressure cooker, combine the farro and 2 cups of water. Seal the lid and bring to high pressure.
Cook for 8 minutes under pressure. Allow the pressure to release naturally for 5 minutes, then switch to quick release. Drain any excess liquid and set aside.
Prepare the Grapes:
Preheat the grill to medium-high.
In a large bowl, combine olive oil, cayenne pepper, salt, and black pepper.
Add the grapes, gently tossing to coat while keeping them on the vine.
Place the grapes on the grill and cook for 3–4 minutes, or until lightly charred. Transfer to a cutting board and let cool slightly before removing them from the vine.
Assemble the Salad:
In the large bowl with the remaining dressing, add the cooked farro, charred grapes, sherry vinegar, and pepitas.
Crumble the Cotija cheese into the bowl and toss gently to combine.
Adjust seasoning with additional salt and pepper, if needed.
Garnish and Serve:
Chop the chives and sprinkle them over the salad as a garnish.
Serve immediately or at room temperature.
Pro Tips and Customizations
Make it Vegan: Swap Cotija cheese with a plant-based feta alternative or nutritional yeast.
Try Other Grains: Substitute farro with barley or quinoa for a different texture.
Experiment with Grapes: Use green grapes or try roasting with a drizzle of honey for added sweetness.
Try This at Home and Share!
The Grape & Farro Salad with Pepitas is more than just a meal; it’s a culinary experience that bridges ancient grains with modern techniques. Perfect for gatherings or a quiet dinner at home, this salad is as delightful to eat as it is to prepare. Enjoy exploring the flavors of history on your plate!
