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Hearty Farro Salad

Farro Salad
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5 from 3 reviews

This hearty farro salad is ready in 30 minutes and perfect as a side dish or satisfying lunch salad! It combines chewy whole grain farro with fresh vegetables, earthy mushrooms, and a bright lemon vinaigrette.

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 (see Notes)
  • 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.)

Notes

  • Mushrooms: It is safe to consume small quantities of common store-bought varieties of mushrooms raw. However if you prefer, you can make sauteed mushrooms for this salad and it’s just as delicious (or leave them out). 

Find it online: https://www.acouplecooks.com/farro-salad/