Citrus Herb Farro Tomato Salad (Printable Version)
Nutty farro with cherry tomatoes, herbs and a zesty lemon-orange dressing for a bright, make-ahead lunch or side.
# Ingredient List:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Produce
04 - 2 cups cherry tomatoes, halved
05 - 1/2 small red onion, thinly sliced
06 - 1/2 cup cucumber, diced
07 - 1/4 cup fresh flat-leaf parsley, chopped
08 - 2 tablespoons fresh mint, chopped
09 - 2 tablespoons fresh basil, chopped
10 - 1 tablespoon fresh chives, finely sliced (optional)
→ Citrus Dressing
11 - Zest of 1 lemon
12 - Zest of 1 orange
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons fresh orange juice
15 - 1/3 cup extra-virgin olive oil
16 - 1 teaspoon honey or maple syrup
17 - 1 clove garlic, minced
18 - Kosher salt and freshly ground black pepper, to taste
→ Optional Additions
19 - 1/2 cup crumbled feta cheese
20 - 1/4 cup toasted pine nuts
# How to Make It:
01 - Rinse farro thoroughly under cold running water. Combine farro, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook uncovered for 25 to 30 minutes until grains are tender yet still retain a slight chew. Drain through a colander and spread on a sheet pan to cool to room temperature.
02 - Halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber. Roughly chop the parsley, mint, and basil. If using chives, slice them finely. Set all prepared produce aside.
03 - In a small bowl, combine the lemon zest, orange zest, lemon juice, orange juice, extra-virgin olive oil, honey or maple syrup, and minced garlic. Whisk vigorously until the dressing is emulsified and well blended. Season with salt and freshly ground black pepper to taste.
04 - Transfer the cooled farro to a large mixing bowl. Add the prepared cherry tomatoes, red onion, cucumber, parsley, mint, basil, and chives if using. Toss gently to distribute the ingredients evenly.
05 - Pour the citrus dressing over the salad and toss gently until all ingredients are evenly coated. If desired, scatter crumbled feta cheese and toasted pine nuts over the top.
06 - Serve immediately at room temperature, or cover and refrigerate for 30 minutes to allow the flavors to develop and meld together.
# Expert Advice:
01 -
- The farro stays perfectly chewy even after days in the fridge, making it the best lunch prep investment you will make all week
- Something magical happens when the citrus dressing soaks into the grain, it transforms from simple ingredients into the kind of salad that makes people ask for the recipe
02 -
- Let the farro cool completely before adding the dressing, otherwise the heat will wilt the herbs and turn the tomatoes mushy
- The dressing might seem like a lot, but farro is thirsty and will absorb most of it while it sits, so do not be tempted to cut back
03 -
- Taste the farro after it cooks and drain it immediately when it reaches your preferred texture, because it will continue softening as it cools
- If the onion feels too sharp, let it marinate in the dressing for 10 minutes before tossing with the rest of the salad, the acid tames the bite