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Farro Salad with Peas, Pancetta, and Radishes

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 30 mins
Total time 30 mins

Makes 4 servings

Toss farro with a radish mixture, peas, pancetta, arugula, and more to make this salad. 


  • 1 cup pearled farro
  • 1 1/4 teaspoons salt, divided
  • 4 ounces finely chopped pancetta
  • 1 1/2 cups radishes, trimmed and cut into wedges
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1 cup frozen peas, thawed
  • 1 packed cup baby arugula leaves
  • 1/4 cup torn fresh mint
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Bring 3 cups water to a boil in a large saucepan. Stir in farro and 1 teaspoon salt; cover and simmer 15 minutes or until just tender, stirring occasionally. Drain; transfer farro to a large bowl.

    How to Cook Farro
  2. Heat a large skillet over medium-high heat; add pancetta. Cook about 3 minutes or until browned. Remove pancetta from pan with a slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Return pan to medium-high heat. Add radishes; sauté 3 to 4 minutes or until crisp-tender.

  3. Remove pan from heat. Stir in lemon juice, oil, and honey. Pour radish mixture over farro; toss to coat. Add half of reserved pancetta, peas, arugula, mint, pepper, and remaining 1/4 teaspoon salt; toss gently to combine. Top evenly with remaining pancetta.