Spanish Sofrito Farro Salad with Chorizo and Manchego

Name: Spanish Sofrito Farro Salad with Chorizo and Manchego
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 cups (540 g) cooked pearl farro, warm or room temperature, cooked according to package directions; 6 oz (170 g) Spanish chorizo (semi-cured), quartered lengthwise, then cut into ¼-inch half-moons; 2 tablespoons (30 ml) extra-virgin olive oil; ½ medium (90 g) red onion, finely diced, soaked in cold water 5 minutes, then drained; 3 cloves (15 g) garlic, minced; 1 cup (200 g) jarred roasted red peppers, drained, patted dry, cut into ½-inch pieces; 3 oz (85 g) Manchego cheese, aged, cut into small cubes or shards; 2 tablespoons (30 ml) sherry vinegar; ½ teaspoon (3 g) Dijon mustard; ¼ teaspoon (½ g) ground cumin; ¼ teaspoon (½ g) smoked paprika; to taste sea salt; to taste freshly ground black pepper; ¼ cup (10 g) fresh cilantro, roughly chopped; ½ whole (50 g) lemon, zest and juice (optional)

From the MyKitchenBank Kitchen

A warm farro salad built on a savory sofrito base, loaded with crispy Spanish chorizo, roasted red peppers, tangy red onion, and creamy Manchego cheese. Finished with cilantro and a sherry vinaigrette, it's ready in 30 minutes and works equally well as a light lunch or a hearty side dish.

Prep: 12 min
Cook: 18 min
Total: 30 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

3 cups (540 g) cooked pearl farro, warm or room temperature, cooked according to package directions
6 oz (170 g) Spanish chorizo (semi-cured), quartered lengthwise, then cut into ¼-inch half-moons
2 tablespoons (30 ml) extra-virgin olive oil
½ medium (90 g) red onion, finely diced, soaked in cold water 5 minutes, then drained
3 cloves (15 g) garlic, minced
1 cup (200 g) jarred roasted red peppers, drained, patted dry, cut into ½-inch pieces
3 oz (85 g) Manchego cheese, aged, cut into small cubes or shards
2 tablespoons (30 ml) sherry vinegar
½ teaspoon (3 g) Dijon mustard
¼ teaspoon (0.5 g) ground cumin
¼ teaspoon (0.5 g) smoked paprika
to taste sea salt
to taste freshly ground black pepper
¼ cup (10 g) fresh cilantro, roughly chopped
½ whole (50 g) lemon, zest and juice (optional)

Equipment (8)

Large skillet (12 inches)
Medium saucepan
Cutting board
Sharp knife
Wooden spoon
Small bowl
Whisk
Large serving bowl

Steps

Before you start

Cook the farro according to package directions if not using pre-cooked farro
Chop the red onion and let it sit in cold water for 5 minutes to soften its bite
Have all ingredients prepped and within reach before you start cooking

1
Build the sofrito base
- Heat 2 tablespoons olive oil in a large 12-inch skillet over medium-high heat.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn't burn.
- Add the diced red onion and sauté for 2 to 3 minutes, stirring occasionally, until the onion softens and begins to caramelize at the edges.
- Stir in ¼ teaspoon ground cumin and ¼ teaspoon smoked paprika, cooking for another 30 seconds until the spices bloom and become aromatic.
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Ready when: Garlic fragrant, onion softened with caramelized edges, spices aromatic
Tip: Don't let the garlic brown—it becomes bitter. Keep the heat at medium-high to build the sofrito base without burning.
2
Cook the chorizo
- Add the sliced chorizo to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the edges crisp and the fat renders into the sofrito base.
- You should see the chorizo darken slightly and smell the paprika-forward aroma.
- Do not drain the fat—it flavors the entire salad.
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Ready when: Chorizo edges crispy and browned, fat rendered into the base
Tip: Semi-cured Spanish chorizo releases rich fat that builds the sofrito; don't use fresh chorizo or it becomes dry.
3
Add roasted peppers
- Stir in the roasted red peppers (drained and diced) and cook for 2 minutes, stirring gently, to warm them through and let them absorb the chorizo-infused oil.
- The mixture should be fragrant and well combined.
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Ready when: Peppers warmed and coated in the sofrito
Tip: Pat the peppers dry before adding so they don't release excess liquid into the salad and make it watery.
4
Combine with farro
- Remove the skillet from the heat.
- Add the 3 cups warm or room-temperature cooked farro directly to the skillet and stir gently but thoroughly, breaking up any clumps, until the grains are evenly coated with the sofrito.
- Let the mixture sit for 1 minute off heat so the farro absorbs the flavors.
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Ready when: All farro grains evenly coated and moistened
Tip: Use warm or room-temperature farro, not cold from the fridge, so it absorbs the sofrito flavors better.
5
Make the sherry vinaigrette
- In a small bowl, whisk together 2 tablespoons sherry vinegar and ½ teaspoon Dijon mustard.
- Season with a pinch of sea salt and freshly ground black pepper.
- Taste and adjust the acidity and seasoning as needed.
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Ready when: Vinaigrette smooth and well combined, seasoned to taste
Tip: The Dijon mustard acts as an emulsifier and adds subtle depth; don't skip it.
6
Dress the salad
- Pour the sherry vinaigrette over the farro mixture in the skillet and toss gently with a wooden spoon until evenly distributed.
- Transfer the warm salad to a large serving bowl.
- Fold in the Manchego cheese cubes gently so they don't break, followed by the chopped fresh cilantro.
- If using, add the lemon zest and a squeeze of lemon juice for brightness.
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Ready when: All ingredients evenly tossed, cheese distributed, cilantro visible throughout
Tip: Add the cheese just before serving so it softens slightly from residual heat but doesn't melt into strings. Fold gently rather than stir aggressively.
7
Taste and serve
- Taste the salad and adjust seasoning with additional salt, pepper, or a splash more vinegar if needed.
- Serve warm or at room temperature, with any extra cilantro scattered on top.
- The salad is best eaten within a few hours of assembly.
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Ready when: Seasoning balanced, salad ready to serve
Tip: If the salad sits for more than 30 minutes, the farro will continue absorbing the dressing and may dry out slightly; add a drizzle more olive oil and a splash of vinegar to revive it.

Good to know

Tips

Pearl farro holds its chewy texture better than pot barley in a warm salad. If using pearl barley, reduce cooking time by 3 to 5 minutes so it doesn't become mushy.
The key to a flavorful farro salad is building the sofrito first, then letting the warm grains absorb those bold flavors. Don't skip the sautéing step or assemble the salad cold.
Manchego cheese loses its characteristic nutty flavor when melted, so add it just before serving and fold gently so it softens but remains in distinct pieces.
This salad is excellent on its own, but also works as a base for grilled chicken, pan-seared shrimp, or a fried egg on top.

Make ahead

You can cook the farro and prepare all ingredients (chorizo sliced, onion diced and soaked, peppers drained) up to 1 day ahead. Store them separately in airtight containers in the refrigerator. Assemble the salad no more than 2 hours before serving so the farro doesn't become too soft or dry.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best at room temperature or gently warmed in a skillet over low heat with a splash of olive oil and vinegar to refresh it. Do not freeze.

Substitutions

Spanish chorizo (semi-cured) → Spanish bacon (jamón ibérico strips) or smoked andouille sausage. If chorizo is unavailable, use jamón ibérico cut into thin strips and crisped in the skillet, or andouille for a smokier flavor. Skip the spice-blooming step if using pre-smoked sausage.
Manchego cheese, aged → Aged Gouda or Gruyère. Both cheeses have similar firm texture and nutty flavor. Manchego is slightly tangier; these alternatives are milder.
sherry vinegar → Red wine vinegar or aged balsamic vinegar. Red wine vinegar is lighter and more acidic; use the full 2 tablespoons. Balsamic is richer and sweeter; reduce to 1 tablespoon.
fresh cilantro → Fresh parsley or a mix of basil and parsley. Cilantro is traditional but optional. Parsley offers a cleaner herbal note; basil adds sweetness.