Toasted Farro Salad Fresh (Printable Version)
Nutty toasted farro mingles with fresh vegetables and a bright lemon vinaigrette in this hearty dish.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Greens
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/4 cup red onion, finely chopped
07 - 2 cups baby arugula or spinach
08 - 1/4 cup fresh parsley, chopped
→ Nuts & Cheese
09 - 1/4 cup toasted walnuts or almonds, chopped
10 - 1/3 cup feta cheese, crumbled (optional)
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1/4 teaspoon black pepper
16 - Salt, to taste
# How to Make It:
01 - Toast the rinsed farro in a dry saucepan over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly golden.
02 - Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until farro is tender but still chewy. Drain any excess water and let cool slightly.
03 - In a large salad bowl, combine halved cherry tomatoes, diced cucumber, chopped red onion, arugula or spinach, and fresh parsley.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, black pepper, and salt until emulsified.
05 - Add cooled farro to the salad bowl, pour the dressing over, and toss thoroughly to coat all ingredients evenly.
06 - Gently fold in toasted walnuts or almonds and crumbled feta cheese if using. Taste and adjust seasoning as needed.
07 - Serve at room temperature or chilled. Pairs well with crisp white wine such as Sauvignon Blanc.
# Expert Advice:
01 -
- The toasted farro gives this salad a satisfying crunch that regular grains just cannot match
- You can prepare everything ahead and it actually tastes better after the flavors mingle
02 -
- Farro comes in whole, semi-pearled, and pearled varieties, and cooking times vary dramatically between them
- Letting the farro cool slightly before mixing helps it absorb the dressing without becoming mushy
03 -
- Rinse the farro under cold water until the water runs clear to remove any dusty starch that might make the finished salad gummy
- If you can find it, try semi-pearled farro which cooks faster but still retains enough bran for that signature nutty flavor and chewy texture