Succotash
Farideh Sadeghin
76 ratings with an average rating of 4 out of 5 stars
76
35 minutes
Published June 20, 2024
Advertisement
Bring a large pot of salted water to a boil. Add the farro and adjust the heat to maintain a gentle boil. Cook until tender, about 30 minutes.
Meanwhile, in a large serving bowl, whisk together the vinegar, mustard, pepperoncini pickling liquid, oil and a few grinds of pepper until smooth. Add the pepperoncini slices, scallions, radishes, cucumber, beans and most of the parsley. Season the dressing with salt, and toss to coat. Set aside, stirring occasionally, until the farro is ready.
Drain the farro, and drizzle with olive oil, tossing in the colander to cool slightly. Transfer to the serving bowl and mix to combine. Taste and season with more salt or oil, if needed, and garnish with the remaining parsley.
This was absolutely delicious, especially during this heat wave. FYI, if you don't care for radishes, jicama and celeriac are good substitutes. And you can use any pepper pickling liquid (from sweet cherry peppers, for example) instead of pepperoncini if you'd like.
Light, fresh, and delicious. Perfect for summer. I used fresh oregano and cilantro for the herbs and added a little extra pepperoncini pickling liquid, otherwise followed the recipe exactly. Might add some crumbled feta next time. Great with roast chicken. Would also be good with salmon or halibut I think. Took more like 20-25 minutes to make, but easy.
Delicious! I had just harvested the last of our radishes and first of the cucumbers from our garden. I made it as written except I used a quick cooking farro. My husband was initially skeptical when I described it, but after two bites, he said he really liked it and would happily eat it again. I would too. I served it with a bit of ham and steamed green beans—next time, I think I’d just serve this salad as the main course.
Added crumbled feta before I read the notes and it is delicious. Definitely recommend.
This is a big hit when I make it - so easy too. I use half the butter and it’s still very tasty.
Great summer salad. I added cherry tomatoes and subbed cilantro for parsley. Loved this salad! Had guests who also loved it. Will definitely make it again!
This is lovely as a simple lunch or supper or As a. Salad with chicken or salmon. I personally found the peppers too hot for this dish(and I like Hot, just not in this dish). I would still use The pepper juice but would add the peppers One by one or Look For a milder version of pepper
Made this last night while the day was in the 90s. It was loved for the simplicity, flavor and coolness. Top notch.
This was good, but I found the dressing far too tart and vinegary. I used less than half of it. I added some sugar and salt, and that seemed to help. I think next time I will cut back on the vinegar by half. Who knows, maybe my vinegar in my cupboard is too old.
Added crumbled feta before I read the notes and it is delicious. Definitely recommend.
Made with barley instead of farro, and added a little fresh thyme and mint along with the parsley. I would add a few more pepperoncinis next time, and agree with another reader’s suggestion to add goat cheese (feta or other). Roasted & salted sunflower seeds could be a great topping as well. Overall, good recipe!
This was awesome. Made about 4 servings as a main dish, but I could easily see it paired with a tilapia or salmon as a great side too. Leftovers slapped. Gonna try a lil crumbled feta next time and see how that goes!
As written, the dressing is very astringent. I added a drizzle of agave syrup, and it was perfect.
This is wonderful. Delicious, easy, different. Added some mint with the parsley.
Delicious. Made my farro in the instant pot so I didn’t have to turn on a burner in these boiling days. Had some fresh ricotta so threw in small dots at the end, used the scallion dark greens, which aren’t mentioned in the recipe, for garnish along with my herbs and a sprinkle of course sea salt. Who knew cucumber and farro were such a match made in heaven. Swap out veggies, sure, but do try and use cucumber if you can find fresh ones, they are perfect.
Light, fresh, and delicious. Perfect for summer. I used fresh oregano and cilantro for the herbs and added a little extra pepperoncini pickling liquid, otherwise followed the recipe exactly. Might add some crumbled feta next time. Great with roast chicken. Would also be good with salmon or halibut I think. Took more like 20-25 minutes to make, but easy.
So good! I might use a 1/4 cup less of dressing next time but my family disagrees. Either way, 5 starts from our household. This will be a summer staple.
Would barley work instead of the farro?
I'm definitely going to substitute with barley -- I use it all the time in salads that call for farro, couscous, etc. Tabouleh is especially good with barley.
Delicious! I had just harvested the last of our radishes and first of the cucumbers from our garden. I made it as written except I used a quick cooking farro. My husband was initially skeptical when I described it, but after two bites, he said he really liked it and would happily eat it again. I would too. I served it with a bit of ham and steamed green beans—next time, I think I’d just serve this salad as the main course.
Advertisement