Weeknight Farro Salad With Broccoli and Pecorino Is a Flexible Family Meal

Compiled by the editorial desk with reference to the original recipe and accompanying notes from the author.

For families tired of the same steamed broccoli side dish, a new recipe offers a flavorful twist that works for both hurried weeknight meals and leisurely weekend picnics. The dish, a farro salad with finely chopped broccoli, garlic, lemon, and pecorino romano, comes together in about 45 minutes and can be served warm or at room temperature.

The recipe was developed to solve a common household dilemma: two children who reliably eat broccoli but not much else in common. The solution was to finely chop the broccoli—referred to as 'rubble'—and sauté it with olive oil, garlic, red pepper flakes, lemon zest, salt, and pepper, finishing with fresh lemon juice and grated pecorino. The result is a zesty, savory mixture that can be eaten alone or incorporated into other dishes.

The creator notes that this broccoli mixture has become a staple, used as a topping for toast with provolone, a filling for pizza with béchamel and mozzarella, or paired with a crispy egg and pangrattato crumbs. The farro salad version stretches the mixture into a more substantial meal, ideal for feeding a family or bringing to a potluck.

The recipe calls for semi-pearled farro, which is cooked in salted water until tender, then mixed with the sautéed broccoli and cheese. The original instructions suggest using about one cup of farro and one pound of broccoli or broccolini, though a note mentions that two pounds were used previously. The salad is seasoned with lemon juice, black pepper, and additional salt to taste, and the pecorino adds a pungent saltiness that complements the other flavors.

One of the key advantages of this dish is its flexibility. It can be served as a main course for two robust servings or as a side for four smaller portions. The recipe also encourages customization: top it with a fried egg, a ball of burrata, or seasoned breadcrumbs for added texture and richness. The author mentions that burrata has become a popular addition, especially when found at a reasonable price.

For those new to cooking farro, the recipe advises checking the package instructions, as cooking times can vary by variety. The farro should be cooked until tender, then drained and cooled to lukewarm before mixing with the broccoli. The broccoli is chopped into small, half-inch pieces and sautéed briefly to retain some crunch while becoming well-seasoned.

This dish is part of a broader repertoire of recipes that the author has shared over the years, including other salads, baked goods, and main courses. The farro salad stands out for its practicality and crowd-pleasing appeal, making it a reliable choice for both casual dinners and more formal gatherings.

In summary, this farro and broccoli salad offers a simple yet flavorful solution for families seeking variety in their vegetable sides. Its adaptability to different serving temperatures and optional toppings makes it a versatile addition to any home cook's rotation.