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Farro Salad

Hearty Farro Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x

Description

This farro salad recipe mixes fresh veggies and a tangy dressing with this hearty whole grain! It makes a satisfying side dish or lunch salad.


Ingredients

Scale
  • 1 cup dry farro (pearled or semi pearled)
  • 1 teaspoon kosher salt, divided
  • 1 shallot, minced
  • 1 small garlic clove, minced
  • 1 cup cherry tomatoes, halved or quartered
  • 4 ounces button or cremini mushrooms, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1/4 cup chopped fresh herbs (like fresh chives, mint or basil)
  • 2 cups baby arugula (or other baby greens)
  • 1/2 cup Manchego cheese, sliced into chunks (or Parmesan shavings or fontina cheese; omit for vegan)
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil

Instructions

  1. Cook the farro: Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, 3 cups water and ½ teaspoon of the kosher salt and bring it to a boil. Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender). Drain any excess water. Stir in the additional ¼ teaspoon salt. Place on a baking sheet in a single layer and place in the freezer for 3 minutes until room temperature. (This step can be completed up to 2 days in advance; refrigerate the farro until making the salad.)
  2. Prep the veggies: Meanwhile, chop the shallot, garlic, cherry tomatoes, mushrooms, carrot, and fresh herbs as noted in the ingredient list above. Place the veggies in a large bowl, then add the baby arugula, cheese, and farro. 
  3. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, oregano, and 1/4 teaspoon kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time, until creamy. 
  4. Serve: Add the dressing to the bowl with farro and vegetables and toss. Taste and add another pinch or two of salt if desired. (Stores up to 4 days refrigerated; you may need to add a pinch or two more salt after refrigeration since it can dull the flavors.)
  • Category: Side dish
  • Method: Salad
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Farro salad