Mediterranean Farro Salad with Arugula, Feta and Walnuts
By Suzy Karadsheh
Category
Salad
Cuisine
Mediterranean
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 Minutes
Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It’s the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).
Ingredients
-
1 cup dry farro
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kosher salt
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2 cups baby arugula
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1 cup cherry tomatoes, halved
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2 green onions, trimmed and chopped
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1 bell pepper (any color), cored and chopped
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¾ cup walnut halves/pieces
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½ cup chopped fresh parsley
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1/4 cup chopped fresh mint
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¼ cup chopped fresh dill
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Feta cheese, to your liking
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¼ cup fresh lemon juice, juice of 2 large lemons
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1 to 2 teaspoons dried oregano
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1 large garlic clove minced
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¾ teaspoon kosher salt
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¾ teaspoon black pepper
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¾ cup extra virgin olive oil
For The Salad
For The Dressing (Ladolemono Greek Salad Dressing)
Directions
Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
Make the dressing. Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine. While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.
Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.
Recipe Note
- You can cook the farro a day or two ahead of time and keep it in the fridge until you are ready to make the salad. While plain farro will keep in the fridge for 4 to 5 days, you should also budget some days for leftover farro salad once mixed.
- You may not use all the Greek dressing in this farro salad recipe. Store leftover dressing in a tight-lid glass jar in the fridge for 1 to 2 weeks and use as needed.
- Leftovers: Store leftover farro salad in the fridge for 2 to 3 days (this will depend too on whether you cooked the farro or prepared the dressing ahead of time.
Nutrition
Calories 198, Saturated Fat 0.8 grams, Potassium 313.6 milligrams, Vitamin A 26.4 milligrams, Iron 2 milligrams, Carbs 30.5 grams, Cholesterol 0.4 milligrams, Fiber 6.9 grams, Vitamin C 32.4 milligrams, Protein 5.9 grams, Sodium 20.9 milligrams, Sugar 1.9 grams, Calcium 53 milligrams