The first-bite of this was eye-opening.
I’m really hoping this salad has the same magical effect on all of you. Simple, flavorful, and well-balanced, this is one of these rare salads that works year-round. It’s literally bursting at the seams with a mix of fabulous fresh flavors and textures. Crisp cucumbers, cleansing parsley, spicy arugula, nutty farro, and salty olives all tossed in a simple, clean lemon vinaigrette. It’s light, yet satisfying, and in addition to its gorgeous appearance, it also boasts some pretty serious nutritional benefits. Thanks to the fiber and antioxidants it’s packing.
As always, this salad is fool-proof and quite a looker, which makes it the perfect recipe to whip up for guests or bring to your holiday soirées when you feel like showing off. I promise, your friends will be very impressed with your delicious Mediterranean fare. Unlike quinoa (which is everywhere) farro is still a relatively elusive grain. Farro looks very similar to barley, and is pretty much interchangeable in recipes. When cooked, both grains turn into fluffy yet nutty little pearls of chewiness, deliciously textured and the perfect plain vehicle for salads.
Salty, crunchy, nutty & wonderfully versatile.
Greek Farro Salad with Arugula
1 cup farro
3 cups vegetable broth
4 cups arugula
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/3 cup Kalamata Olives, pitted & halved
1 small red onion, thinly sliced
1/2 cup crumbled feta or goat cheese (omit for vegan option)
2 tbsp. fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp. dried oregano
salt & fresh ground pepper, to taste
Place vegetable broth in a medium pot and bring to a boil. Add the farro, and bring to a boil. Reduce heat to medium-low and simmer until farro is cooked, about 20-30 minutes. Drain any excess broth and set farro aside to cool.
In a large salad bowl, toss arugula, cucumber, tomatoes, red onions, and feta. Mix in cooled farro and enough dressing to coat. Season with salt and pepper to taste. Toss well to combine and serve.