Indulge in this delectable, nutrient-dense Farro Salad, which will have everyone craving more!
Farro, the chewy, tasty grain, was new to me about five years ago. The first time I tried it was in a farro salad, made by one of my friends who is a private chef in the Hamptons. Once I had it, I was hooked! Surprisingly, my picky daughter and white-bread loving husband also loved it! I love it when a unique ingredient enters my rotation and is met with such delight.
Farro is an ancient grain that originated in the Fertile Crescent region of the Middle East. The area earned the name Fertile Crescent due to the perfect combination of land and water, resulting in an abundance of crops. Farro is rich in nutrients and works well in a variety of dishes. Aside from being the key ingredient in farro salad, you can use it in soups or as a simple side dish.
This farro salad is truly everything you could wish for in a dish. From the slightly sweet and peppery flavor of fresh baby arugula to the thinly sliced apples and chopped walnuts, which add a crunch and crispness to the salad, we are graced with a variety of textures and tastes. To round out the complexity of the ingredients, we top the salad with feta, which is both creamy and salty, and incredibly delicious. Finally, you make a light dressing from scratch by simply combining a few ingredients, such as olive oil, apple cider vinegar, and mustard.
How to perfectly prepare farro
If you’re new to cooking with farro, it may seem intimidating at first. Should you rinse it? Soak it? Toast it? While some people choose to skip the rinsing step, I highly recommend it. You can decide to either toast or soak the farro or skip both altogether. Each method has its benefits, and the choice ultimately depends on your personal preference and the amount of time you want to invest in making your farro salad.
Rinse: To rinse your farro, place it in a mesh strainer and run cold water over it for about a minute. This step removes any dust or debris that may have accumulated during the processing and packaging stages. Additionally, rinsing helps prevent the ancient grain from clumping together.
Toast: I love toasting farro before boiling and feel the difference is noticeable. Toasting only takes a couple of minutes, bringing out the rich nuttiness of the grain. Toss your rinsed and dried farro in a dry skillet on medium heat. Stir until aromatic and slightly browned.
Soak: I am new to the soaking method, but it certainly cuts down the cook time and can be done overnight. Soaking the farro helps ensure it is cooked perfectly. Soak your farro overnight or up to 24 hours, then cook as directed.
How do I store leftovers?
Farro salad is best enjoyed immediately. If you wish to prepare it in advance or save leftovers, it’s a good idea to store each component separately, especially the dressing. Additionally, slice the apples just before you’re ready to eat for the best flavor and freshness. When stored in an airtight container in the refrigerator, your farro salad will remain fresh for up to 3 days.
Serving suggestions
This farro salad is a perfectly satisfying and nutritious meal on its own, but can also be served as a starter salad or side for dinner, or paired with a soup or sandwich for an enjoyable lunch. For a delicious dinner, serve farro salad with Chicken With Lemon-Caper Sauce or this savory Rosemary Steak. Additionally, you can add a protein to the salad for a dinner salad. I love topping farro salad with Pan-Seared Shrimp, Blackened Shrimp for a bit of spice, or simple Seared Ahi Tuna Steak.
Farro salad can be a perfect addition if you are hosting a lunch or brunch. Serve it alongside our Chicken Pesto Sandwich, Chicken Caesar Wraps, or a breakfast sandwich. Check out this ultimate Bacon, Egg, And Cheese Sandwich.
Farro Salad
Ingredients
- 3 cups cooked farro from 1 cup dry farro
- 1 cup baby arugula
- 1 large apple thinly sliced
- 4 medjool dates pitted and chopped
- 1 cup sliced radicchio
- 1/3 cup chopped fresh parsley
- 1/2 cup chopped walnuts
- 1/3 cup crumbled feta cheese
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
Instructions
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In a large bowl, add the cooked farro, baby arugula, sliced apple, chopped dates, radicchio, parsley, walnuts, and feta cheese.
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In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Drizzle this dressing over the salad and toss gently until evenly coated.
Nutrition
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