I know, Farro ? In with Salad ? You think I’m off my rocker ? Let me just say – this salad is the BOMB. You gotta try it and the time will be worth it. I first came upon this recipe when I had girlfriends visiting from Chicago, here in SoCal, just after we’d moved. Two were vegetarian and I needed something substantial to make for dinner. They were happy with this salad for dinner and I really liked it too. That was probably 2014 or so – and we have been having this salad regularly since then. Interestingly – shortly after that visit I saw a menu with nearly this exact salad on it – and that was when I knew we really were onto something!
Farro – is a whole grain. It’s good for you. It includes Protein and Fiber. It cooks up super quick in water (like rice) and it has a nice bite / chew to it – so you know you’re eating something a bit more solid that will help dinner stick to your ribs. Next time you are at whole foods or TJ’s (or your regular Ralphs / jewel etc.) get a package of farro. If it’s the small ones from TJ’s get two !
One small package cooked makes 3 C. This recipe uses 2C. You can make less – or just cook it all and have it as a side dish later in the week.
Cook the Farro first, (or earlier in the day) and let it cool before preparing the salad.
The Herbs Really make this salad
The Herbs – are mandatory. Well… one time I came and read my own post and then dutifully went out and bought the mandatory mint and the basil. The herbs really really do amp up the flavor and make you think you are eating something fancy. I was happy I’d gone back out and gotten the herbs. However, the other night I was tired and making the salad and I freaked out a bit that I didn’t have the herbs and a friend was coming over to chow down with me. This last time I didn’t go get the herbs and the salad was good. My friend commented on how much she loves this salad – even tho it was shorted herbs. (shhhh don’t tell her!). I used to say the salad without the herbs is dull and boring and average – but obviously it’s still quite good. 🙂
So, If you can remember —> Get the herbs. Hit up the grocery and spend the $4 bucks for the herbs or call a friend up. Mint is an atrocious spreader so if you have some in your garden now – you will have 3X as much next year etc. I grew mint here … once. But was thinking maybe I should get a pot and get some going because I love this salad that much and I already have the basil – so … seems a necessity seeing as I’m such the penny pincher and we eat this salad All.The.Time!
It’s a salad – what veggies to I need ?
Radishes are nice in this salad. They give a little bite and zing to the salad. Slice them thin.
Cucumber – I’ve been digging the mostly skinned / completely deseeded cucumber in my salads lately. Diced fairly small. This way there is a bit less of impact and just flavors – as opposed to taking a big ol bite of cucumber.
Arugula is the star of this salad. I use the whole small bag or whole small container. Get it organic / pre-washed greens – so the assembly is super simple. As you know, Arugula is pungent and strong. This salad is loaded with the similarly strong bite of the radish but then smoothed with the the tang of the feta and the Lemon dressing.
Tomatoes – what can you say except it’s a salad and it’s summer so definitely pop in a pint or so of chopped tomatoes.
Did someone say Feta ?
Adding the salty Feta to the Arugula balances out the flavors really nicely. It also adds a bit more protein to the dinner. If you happen to be at Costco – pickup the huge and very economical container of the Feta there. A small container at my local Sprouts is nearly as much as the large at Costco!
The dressing couldn’t be easier!
If you are planning to eat the whole bowl of salad – just make the dressing in the bottom of a large bowl and whisk it up. It’s one less thing to clean if you are planning on serving and eating the whole salad. (which hopefully you are if there are 4 or more of you!)
If you expect to eat more of the salad later, or there aren’t a lot of people eating salad, make the dressing in a jar or other container with a tight fitting lid. This way you can dress as much salad as you need when you are ready to eat.
The dressing only has 3 ingredients. 1/4 C olive oil + juice of one healthy lemon + pinch of red pepper flakes.
When you are ready – mix everything together – add the dressing or most of the dressing and toss. Make sure to scoop to the bottom and get goodness into each serving.
Arugula and Farro Salad with Herbs and Feta
Ingredients
- 2 C Cooked Farro
- ¾ C Feta Cheese
Salad Dressing
- ¼ C Olive Oil – EVOO
- 1 Lemon – Juice the lemon and add to the EVOO
- Pinch Pepper Flakes
Vegetables
- 1 Bag Arugula – Or Box ~6 oz
- 1 C Grape Tomatoes – Sliced in half or quarters if large
- 6 Large Radishes
- ⅔ Large Cucumber – Peeled / Partially Peeled, De-seeded, Chopped
- 1 Sweet Pepper – Red or Orange or Green — Optional
- 3 Green Onions – Chopped – Optional
Herbs
- ¼ C Chopped Fresh Mint – Or more
- ¼ C Chopped Fresh Basil – Or More
Instructions
- Cook the Farro per directions on the package – to achieve 2 C Cooked.
- Gather / Organize the rest of your ingredients.
- Mix the EVOO + Lemon Juice + Red Pepper Flakes in a jar or with a whisk in the bottom of a large bowl.
- Clean and chop the Vegetables and the Herbs. (In this pic we were making 1/2 the recipe for only 3 people)
- Add the Arugula
- Toss with some dressing and add S&P to the salad. Taste test!
Refreshing and healthful salad! Surprisingly filling, too. The full recipe made a lot (yay – leftovers!).