Farro Salad with Radicchio and Orange, Perfect for Winter: a balanced and light main course, ideal for daily lunch, lunchbox, or a simple yet curated dinner.
This farro salad with radicchio and orange is one of those recipes that show how cold dishes can work perfectly even in winter months. A fresh but not cold main course, complete and balanced, perfect when you want something light without sacrificing taste.
Pearled farro is the ideal base for this type of preparation: it cooks easily, remains pleasantly firm, and can be dressed without losing structure. Radicchio, with its slightly bitter note, adds character and color, while the orange – used both as juice and zest – brings a delicate and fragrant freshness, never overpowering. Everything is tied together with a simple yet well-balanced dressing made of extra virgin olive oil, orange juice, and a touch of mustard, which makes the salad well balanced.
Tuna in oil makes this dish even more complete from a nutritional standpoint, but it can be easily replaced based on your needs or preferences, making the recipe extremely versatile. It’s a farro salad that works as a cold main course, a light main dish, or a practical solution to prepare in advance and take with you.
A simple recipe, designed for those who love to eat well even when they have little time, without sacrificing balance and flavor care.
At the bottom of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosity, leave a comment or use the appropriate contact form you find at the end of the page.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Instant pot
- Cuisine: Italian
- Seasonality: Winter
- Energy 292.50 (Kcal)
- Carbohydrates 38.08 (g) of which sugars 4.84 (g)
- Proteins 15.17 (g)
- Fat 10.40 (g) of which saturated 1.61 (g)of which unsaturated 2.39 (g)
- Fibers 5.80 (g)
- Sodium 225.94 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Farro Salad with Radicchio and Orange
- 1 cup cup farro
- 4 1/2 oz oz radicchio
- 3.5 oz oz tuna in oil (drained)
- 1 tsp orange zest
- 2 tbsps tbsps extra virgin olive oil
- 1/4 cup cup orange juice
- 1 tsp mustard
- to taste salt
- to taste black pepper
Tools
- Bowls
- Pot
- Lemon Zester
Recipe for Farro Salad with Radicchio and Orange
Start preparing the farro salad with radicchio and orange by making the dressing.
Mix the orange juice, extra virgin olive oil, and mustard in a small bowl or jar. After achieving an emulsion, season with salt and black pepper and set aside.
Wash and trim the radicchio.
Cut it in half lengthwise, then slice it thinly.
Transfer the radicchio to a bowl and dress it with the orange emulsion.
Mix well and set aside.
Cook the farro in a pot of boiling water for 30 minutes or in an Instant Pot on the Pressure Cook setting for 15 minutes.
Dress it with the orange emulsion and the zest of an untreated orange and let it cool slightly.
Add the well-drained tuna in oil to the warm farro, alternatively, you can also use natural tuna.
Finish the preparation by adding the radicchio.
Mix well to distribute all flavors evenly.
Transfer the farro salad with radicchio and orange to plates, adding a bit more dressing at the end.
Farro Salad with Radicchio and Orange, Perfect for Winter
A simple but well-balanced farro salad where each ingredient finds its space without overpowering the others. Perfect to prepare in advance, it easily adapts to different moments and occasions, always maintaining a pleasant harmony of flavors and textures.
Also try the Fennel and Orange Salad with Onion and Salmon
FAQ (Questions and Answers)
Can I use a different type of farro than pearled?
Yes, you can use hulled or whole farro, bearing in mind that cooking times will be longer and soaking may be necessary. Pearled farro remains the most practical choice for this recipe.
Can I prepare the farro salad in advance?
Yes, this farro salad is very well suited for advance preparation. Stored in the fridge, it keeps well for one or two days, making it ideal for packed lunches.
Can the tuna be replaced?
Certainly. Tuna can be replaced with legumes like chickpeas or cannellini beans, or omitted entirely for a lighter or vegetarian version without compromising the dish’s balance.
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