- Advertisement -

Hearty farro salad

- Advertisement -
- Advertisement -

This farro salad recipe blends fresh vegetables and tangy dressing with this delicious whole grain! Makes a satisfying side dish or lunch salad.


1 cup dry farro (pearl or semi-pearl)
1 teaspoon kosher salt, divided
1 shallot, minced
1 small garlic clove, minced
1 cup cherry tomatoes, halved or quartered
4 ounces mushrooms, sliced ​​thin
1 carrot, peeled and finely chopped
1 cup chopped fresh herbs (such as chives, mint, or basil)
2 cups baby watercress (or other greens for the kids)
1/4 cup Manchego cheese, shredded (or grated Parmesan or Fontina cheese, omitted for vegetarians)
2 tablespoons of lemon juice
1 teaspoon Dijon mustard
½ teaspoon dried thyme
3 tablespoons of olive oil


Cooking the farro: Rinse the farro with cold water in a fine-mesh strainer. In a large saucepan, place the farro, 3 cups water and 1/2 teaspoon kosher salt and bring to a boil. Reduce heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for glossy farro and 25 to 30 minutes for semi-pearl farro. Taste-test the beans to see if they’re tender (if the packaging isn’t marked, just cook until tender). Drain off the excess water. Add half a teaspoon of 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 the salad is set.)

Prepare the vegetables: Meanwhile, chop the shallots, garlic, cherry tomatoes, mushrooms, carrots, and fresh herbs as mentioned in the ingredient list above. Put the vegetables in a large bowl, then add the arugula, cheese, and farro.

Prepare the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, oregano, and 1/2 teaspoon kosher salt. Gradually whisk in the olive oil, 1 tablespoon at a time, until the mixture is creamy.

Serving: Add salsa to bowl with farro and vegetables, and toss. Taste and add another pinch or two of salt if desired. (Store up to 4 days in refrigerator; you may need to add a pinch or two of salt after refrigeration as it can dull flavours.)

- Advertisement -

Leave a Comment