📝 About This Recipe
This vibrant salad celebrates the nutty, chewy texture of pearled farro, an ancient grain that has graced Italian tables for centuries. Peppery wild arugula provides a fresh, sharp contrast to the sweetness of roasted cherry tomatoes and the creamy richness of crumbled feta cheese. Finished with a zesty sun-dried tomato vinaigrette, this dish is a sophisticated symphony of Mediterranean flavors that works beautifully as a hearty lunch or a standout side.
🥗 Ingredients
The Grains
- 1.5 cups Pearled Farro (rinsed under cold water)
- 4 cups Vegetable Broth (low sodium, for boiling the grain)
- 1 teaspoon Kosher Salt (for the cooking water)
The Produce
- 4 cups Baby Arugula (wild or baby variety, washed and dried)
- 1.5 cups Cherry Tomatoes (halved)
- 1 medium English Cucumber (diced into 1/2 inch pieces)
- 1/4 cup Red Onion (very finely minced)
- 1/2 cup Fresh Italian Parsley (roughly chopped)
The Dressing & Finishes
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Red Wine Vinegar
- 2 tablespoons Sun-dried Tomatoes in oil (finely minced into a paste)
- 1 teaspoon Honey (to balance acidity)
- 1 clove Garlic (grated or pressed)
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Toasted Pine Nuts (for crunch)
👨🍳 Instructions
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1
Begin by rinsing the farro in a fine-mesh sieve under cold running water to remove any excess starch until the water runs clear.
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2
In a medium saucepan, bring the vegetable broth and a teaspoon of salt to a rolling boil over high heat.
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3
Add the farro to the boiling broth, reduce the heat to low, cover, and simmer for 20-25 minutes. You want the grain to be tender but still possess a distinct 'al dente' bite.
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4
While the farro cooks, prepare your dressing. In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced sun-dried tomatoes, honey, and grated garlic until emulsified.
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5
Once the farro is cooked, drain any excess liquid through a sieve and spread the grains out on a large baking sheet. This allows them to cool quickly and prevents them from becoming mushy.
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6
While the farro is still slightly warm (not hot), drizzle two tablespoons of the dressing over it. This allows the grain to absorb the flavor as it cools.
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7
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, minced red onion, and chopped parsley.
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8
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan constantly until they are golden brown and fragrant. Remove immediately to cool.
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9
Add the cooled farro to the bowl with the vegetables and toss gently to combine.
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10
Just before serving, add the arugula to the bowl. If you add it too early, the acidity of the dressing will wilt the delicate leaves.
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11
Pour the remaining dressing over the salad and toss thoroughly to ensure every leaf and grain is coated.
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12
Gently fold in the crumbled feta cheese and toasted pine nuts, being careful not to over-mix so the feta stays in distinct chunks.
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13
Taste and adjust seasoning with a final crack of black pepper or a pinch of salt if needed.
💡 Chef's Tips
Always use pearled or semi-pearled farro for this recipe to ensure a quicker cook time without the need for overnight soaking. If the red onion tastes too sharp, soak the minced pieces in cold water for 10 minutes then drain; this removes the harsh 'sulfury' bite. For the best texture, ensure the farro is completely cooled to room temperature before adding the arugula. Substitute feta with goat cheese for a creamier texture, or use toasted walnuts if pine nuts are unavailable. Don't overcook the farro; it should be chewy, not soft like rice, to provide the necessary structure for the salad.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled Pinot Grigio or a dry Rosé to complement the acidity of the dressing. Serve alongside grilled lemon-herb chicken or pan-seared salmon for a complete, high-protein meal. This makes an excellent stuffing for roasted bell peppers or hollowed-out tomatoes. Accompany with a side of warm crusty sourdough bread and a small bowl of hummus. For a vegan version, simply omit the feta and add extra kalamata olives for that salty, briny punch.