Description
This grain salad is hearty and versatile! Make it with any whole grain, colorful vegetables and a tangy vinaigrette.
Ingredients
Scale
- 1 cup dry farro (pearled or semi pearled, or 2 1/2 cups cooked grain, like quinoa, rice, wild rice, millet, bulgur wheat, or barley
- 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
- ¼ cup chopped fresh herbs (like fresh chives, mint or basil)
- 2 cups baby arugula (or other baby greens)
- ½ cup cheese, sliced into chunks (like Manchego, smoked gouda, aged cheddar, feta crumbles, or shaved Parmesan*)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 3 tablespoons olive oil
Instructions
- 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.)
- 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.
- Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, oregano, and ¼ teaspoon kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time, until creamy.
- 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
*Omit for vegan, or substitute vegan cheese.
- Category: Salad
- Method: Salad
- Cuisine: Vegetables
- Diet: Vegetarian
