Let me introduce you to the vibrant and utterly craveable Farro and Green Bean Salad With Walnuts and Dill. This is one of those magical dishes that’s hearty yet light, jam-packed with texture, and bursting with fresh, zippy flavors from lemon, dill, and a scattering of toasty walnuts. Whether you’re planning a picnic, a casual dinner, or looking for a dazzling side to brighten your weeknight table, this salad delivers on every front. Trust me: you’ll want to keep this recipe at the top of your rotation!

Farro and Green Bean Salad With Walnuts and Dill Recipe - Recipe Image

Ingredients You’ll Need

Even though the Farro and Green Bean Salad With Walnuts and Dill feels impressive, the shopping list is delightfully simple. Each ingredient plays a starring role in creating that perfect balance of chew, crunch, freshness, and zip that makes this salad unforgettable.

Farro: This ancient grain is nutty, chewy, and the hearty backbone of the salad—don’t skip the salting step for maximum flavor.
Kosher salt: Essential for seasoning every component, from the cooking water to the finishing touches.
Walnuts: Toasting brings out their deep, earthy richness, adding irresistible crunch to each bite.
Fresh dill: One cup may sound like a lot but trust it—it infuses the dish with fresh, herbal brightness that’s never overpowering.
Lemon zest: This is the flavor booster that ties everything together with sunny citrus notes; zest generously for best results.
Shallot: Finely chopped for a mild pungency that balances the richness of the nuts and grain.
Olive oil: Choose a good-quality extra-virgin one for sautéing the green beans; it imparts fruitiness and depth.
Green beans: Opt for crisp, slender beans—once blistered, they offer color and snap.
Black pepper: Freshly ground is best, brightening everything with its subtle heat.
Lemon juice or white wine vinegar: Adds a final touch of acidity that makes all the other flavors really pop.
Flaky sea salt: Optional, but it offers a pleasing finish and a little sparkle when sprinkled just before serving.

How to Make Farro and Green Bean Salad With Walnuts and Dill

Step 1: Cook the Farro

Start by adding your farro, three cups of water, and a good pinch of kosher salt to a medium saucepan. Bring it all to a boil, then lower the heat to a simmer. Cover and let it cook until the farro is plump, tender, but still has that satisfying bite—about 30 minutes. Draining surplus water ensures each grain ends up perfectly chewy, not mushy or waterlogged.

Step 2: Assemble the Gremolata

While the farro simmers, get your gremolata ready. It’s more than just a topping—it’s a zippy, aromatic blend that transforms the whole salad! First, toast the walnuts in a large skillet over medium-low heat, swirling and stirring frequently. This step takes just 4 to 5 minutes but brings richness you’ll taste in every bite. Move them to a bowl, then add dill, lemon zest, and chopped shallot. Toss until everything’s beautifully coated and add a pinch of salt to tie it all together.

Step 3: Sauté the Green Beans

Wipe out your skillet and drizzle in the olive oil. When it’s shimmering, add trimmed green beans, and don’t be shy with the salt and black pepper. Sauté the beans for about 6 to 8 minutes, stirring so they blister and brown in spots but keep their crunch. If they’re too stubborn, a splash of water will help them along. Once they’re crisp-tender with lovely charred patches, it’s time to move to the final assembly.

Step 4: Bring Together and Finish

If the farro still has a bit of cooking liquid left, simply drain it off. Add the warm farro straight into the skillet with the green beans, tossing until the grains are mingled with the veggies. Adjust salt and pepper to taste, then arrange your salad on a big platter or in a roomy serving bowl. Shower the top with your fresh gremolata and finish with a lively drizzle of lemon juice or white wine vinegar. Sprinkle on flaky sea salt if you’re feeling fancy, and enjoy every vibrant bite!

How to Serve Farro and Green Bean Salad With Walnuts and Dill

Garnishes

This salad absolutely shines with a few thoughtful garnishes. A generous sprinkle of flaky sea salt at the very end is an easy way to add crunch and little pops of flavor. If you love a burst of color, toss on a few extra dill fronds or a last dusting of lemon zest right at the table for brightness and beauty. Even a light drizzle of your best olive oil brings additional aroma and richness.

Side Dishes

Farro and Green Bean Salad With Walnuts and Dill is flexible enough to pair with just about anything. It’s wonderful alongside grilled or roasted chicken, a juicy steak, or any simply cooked fish. For a lighter meal, serve it with a wedge of focaccia or a warm, crusty baguette on the side. It even works as a base for a poached or fried egg for a nourishing vegetarian brunch.

Creative Ways to Present

Don’t be afraid to dress up the presentation! Serve this salad layered artfully on a large wooden board or platter to show off all the vibrant colors. For a picnic or potluck, portion it into individual jars for easy transport and effortless serving. Or pile it onto endive leaves or crisp lettuce cups for an elegant, hand-held appetizer at your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Farro and Green Bean Salad With Walnuts and Dill keeps beautifully in the fridge for up to three days. Make sure to seal it in an airtight container to preserve the bright flavors and the crunch of the walnuts. The dish is sturdy enough that it won’t wilt or get soggy, making it perfect for meal prepping lunchboxes too!

Freezing

While it’s best fresh, you can freeze portions of the farro and green bean base (without the gremolata) if needed. Package in airtight containers; to thaw, simply leave it in the fridge overnight. For best results, add the fresh gremolata and final seasonings just before serving post-thaw so the herbs and nuts stay lively and crunchy.

Reheating

If you prefer this salad slightly warm, gently reheat only the farro and green bean portion in a skillet over low heat or in the microwave. Avoid reheating the gremolata, as fresh dill and lemon zest lose their punch when cooked. Toss the warm grains and beans with the gremolata just before serving for the best of both worlds.

FAQs

Can I substitute another grain for farro?

Absolutely. While the unique chew of farro is wonderful, you can swap in barley, wheat berries, or even brown rice for a gluten-free version. Just keep a close eye on cooking times and water ratios for each grain.

What if I don’t have fresh dill?

Fresh dill really brings the salad to life, but if you’re out, try using fresh parsley or mint for a different herbal flair. Dried dill isn’t recommended as it won’t provide the same fresh, aromatic punch.

How far ahead can I prepare the salad?

You can cook the farro and green beans up to two days in advance and store them refrigerated. Mix in the gremolata and add final seasonings right before serving to keep everything tasting its most vibrant and fresh.

Is this salad vegan and gluten-free?

Farro is not gluten-free as it’s a wheat grain, but the salad is naturally vegan. To make it gluten-free, substitute the farro with brown rice or buckwheat and enjoy!

Can I add protein to make it a meal?

Of course! Add some crumbled feta or goat cheese for a creamy touch, toss in chickpeas or white beans, or pair it with grilled shrimp or chicken. The flavors in Farro and Green Bean Salad With Walnuts and Dill work beautifully with all sorts of proteins.

Final Thoughts

I can’t wait for you to experience the fresh flavors and satisfying textures in this Farro and Green Bean Salad With Walnuts and Dill! It’s one of those dishes that feels both indulgent and wholesome—effortless to put together, yet endlessly impressive on the table. Give it a try, and I think you’ll find yourself making it again and again, sharing it with family, friends, and anyone who loves great food!