Name: Farro Salad with Arugula and Feta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 1 1/2 cups farro, rinsed; 4 cups vegetable or chicken broth; 1/2 teaspoon salt, plus more to taste; 4 cups fresh arugula, washed and dried; 1 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/2 cup Persian cucumber, diced; 1/3 cup Kalamata olives, pitted and halved; 200g feta cheese, crumbled; 1/4 cup fresh basil leaves, torn; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon honey; 1 clove garlic, minced; Freshly ground black pepper to taste

Instructions

Cook the farro

In a medium saucepan, combine farro, broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes until tender but still chewy. Drain any excess liquid and transfer to a large bowl to cool.
Prepare the dressing

In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and black pepper until well combined. Taste and adjust seasonings if needed.
Combine the vegetables

Once the farro has cooled to room temperature, add the arugula, cherry tomatoes, red onion, cucumber, and Kalamata olives to the bowl with the farro.
Dress the salad

Pour the prepared dressing over the farro mixture and toss gently to combine, ensuring all ingredients are evenly coated.
Add the cheese and herbs

Gently fold in the crumbled feta cheese and torn basil leaves, reserving a small amount of each for garnish.
Rest and serve

Let the salad rest for 10 minutes to allow the flavors to meld. Before serving, top with the reserved feta and basil. Serve at room temperature or chilled.

Farro Salad with Arugula and Feta

Ingredients

Instructions

Nutritional Information