Citrus Herb Farro Bowl (Printable Version)
Nutty farro, peppery arugula and fresh herbs tossed in a zesty citrus vinaigrette, bright and ready in 45 minutes.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Greens & Vegetables
04 - 4 cups arugula, loosely packed
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Citrus Vinaigrette
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons fresh orange juice
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon finely grated orange zest
14 - 1 teaspoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - Salt and black pepper, to taste
→ Garnish (optional)
17 - 1/4 cup crumbled feta cheese
18 - 2 tablespoons toasted pumpkin seeds
19 - Extra orange or lemon zest
# How to Make It:
01 - Rinse farro thoroughly under cold running water. Combine farro, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 20 to 25 minutes until the grains are tender with a pleasant bite. Drain excess water and set the cooked farro aside to cool to room temperature.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh orange juice, fresh lemon juice, orange zest, honey or maple syrup, Dijon mustard, and a pinch of salt and black pepper until the dressing is fully emulsified.
03 - In a large mixing bowl, add the cooled farro, arugula, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and chopped mint.
04 - Pour the prepared citrus vinaigrette over the salad components and toss gently until all ingredients are evenly coated in dressing.
05 - Portion the salad into serving bowls. Top each portion with crumbled feta cheese and toasted pumpkin seeds if desired. Garnish with additional citrus zest for added brightness.
# Expert Advice:
01 -
- The citrusy vinaigrette gives everything a refreshing twist—like a secret between you and the salad.
- It’s the kind of satisfying but light bowl that can fuel a whole afternoon, even if all you have time for is a quick lunch at your kitchen counter.
02 -
- If you try to rush cooling the farro and toss it hot, your greens will wilt into a sorry mess—a lesson I learned the hard way.
- Fresh citrus makes a huge difference; bottled juice just can’t deliver that invigorating zing.
03 -
- Toasting the pumpkin seeds releases a nutty aroma that takes only a few minutes but is entirely worth it.
- Layering your bowl—grains, then veggies, then dressing—means every bite is balanced, and nothing gets soggy at the bottom.