Description
Enjoy the vibrant flavors of this Hearty Farro Salad! Packed with cherry tomatoes, arugula, and a zesty lemon dressing, it’s perfect for quick dinners or healthy meals.
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
- 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
- Rinse the farro under cold water using a fine mesh strainer.
- In a large saucepan, combine the farro, 3 cups of water, and ½ teaspoon of kosher salt. Bring to a boil, then reduce to a simmer, cover, and cook until tender—about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Drain any excess water and stir in the remaining ¼ teaspoon of salt.
- Spread the cooked farro on a baking sheet in a single layer and freeze for 3 minutes to cool to room temperature. (This can be done up to 2 days in advance; refrigerate if preparing ahead.)
- While the farro is cooking, chop the shallot, garlic, cherry tomatoes, mushrooms, carrot, and fresh herbs. Combine these vegetables in a large bowl with the baby arugula, cheese, and cooled farro.
- To prepare the dressing, whisk together lemon juice, Dijon mustard, oregano, and 1/4 teaspoon of kosher salt in a medium bowl. Gradually whisk in the olive oil, one tablespoon at a time, until the mixture is creamy.
- Pour the dressing over the farro and vegetables and toss to combine. Taste and adjust seasoning with more salt if needed. This salad can be stored in the refrigerator for up to 4 days. You might need to add a little salt after refrigerating to enhance the flavors.
Notes
Farro can be made ahead of time and refrigerated until ready to use.
Feel free to customize with your favorite vegetables or herbs.
For a vegan version, simply omit the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg