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Hearty Farro Salad Recipe

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3.9 from 63 reviews

This Hearty Farro Salad is a wholesome and flavorful meal-in-a-bowl perfect for a quick lunch or light dinner. Featuring tender pearled farro, fresh cherry tomatoes, mushrooms, baby arugula, tangy Manchego cheese, and a zesty lemon-Dijon dressing, this salad balances nutty grains with crisp vegetables and bright herbs. Easy to prepare in just 30 minutes, it can be made ahead to let flavors meld, making it ideal for meal prep or entertaining.

Ingredients

Grains

  • 1 cup dry farro (pearled or semi-pearled)
  • 1 teaspoon kosher salt, divided

Vegetables

  • 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
  • 2 cups baby arugula (or other baby greens)

Herbs & Cheese

  • 1/4 cup chopped fresh herbs (such as fresh chives, mint, or basil)
  • 1/2 cup Manchego cheese, sliced into chunks (or Parmesan shavings or fontina cheese; omit for vegan)

Dressing

  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil

Instructions

  1. Cook the farro: 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 heat to a simmer, cover, and cook until the grains are tender—about 15 to 20 minutes for pearled farro, or 25 to 30 minutes for semi-pearled farro. Taste a grain to check tenderness. Drain any excess water and stir in the remaining ¼ teaspoon salt. Spread the farro in a single layer on a baking sheet and chill in the freezer for 3 minutes until it reaches room temperature. This can be done up to 2 days in advance; refrigerate until ready to use.
  2. Prepare the vegetables: While the farro cooks, mince the shallot and garlic, halve or quarter the cherry tomatoes, thinly slice the mushrooms and carrot, and chop the fresh herbs. Place all the prepared vegetables and herbs in a large mixing bowl. Add the baby arugula, cheese chunks, and the cooled farro to the bowl.
  3. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, dried oregano, and ¼ teaspoon kosher salt. Slowly drizzle in the olive oil, one tablespoon at a time, continuously whisking until the dressing emulsifies and becomes creamy.
  4. Toss and serve: Pour the dressing over the farro and vegetable mixture. Toss everything gently to combine well. Taste the salad and add a pinch or two more salt if desired. The salad stores well refrigerated for up to 4 days, but you may want to add more salt after chilling to brighten the flavors.

Notes

  • Use pearled farro for faster cooking and a softer texture; semi-pearled will take longer but retains more fiber.
  • Choose button or cremini mushrooms for a mild, earthier flavor; shiitake or portobello can be substituted if preferred.
  • Omit cheese or substitute with a vegan alternative to make this salad vegan-friendly.
  • For an extra protein boost, add cooked chickpeas or grilled chicken.
  • To add crunch, sprinkle toasted nuts like pine nuts or walnuts before serving.

Find it online: https://recipethrive.com/hearty-farro-salad-recipe/