Hearty Farro Salad

This farro salad recipe mixes fresh veggies and a tangy dressing with this hearty whole grain! It makes a satisfying side dish or lunch salad.

Need a killer side salad or a fun lunch salad? Here’s a recipe that works as both: this Hearty Farro Salad! Farro is an ancient grain with a chewy texture and nutty flavor that’s burst on the scene in the past few years. It’s great as a side dish seasoned with garlic and herbs, but it’s also ideal for grain salads. This one is our new ultimate, pairing the whole grain with juicy tomatoes, earthy mushrooms, feathery arugula, savory pops of cheese, and a zingy vinaigrette.

Tips on substitutions

This farro salad is pretty forgiving, and you can substitute or add different vegetables or cheese to taste. Here are a few ideas:

• Mushrooms: omit if you’re not a mushroom fan, but the raw mushrooms add a great earthy flavor and soft texture here!
• Baby arugula: don’t substitute standard arugula sold in bunches; it’s much too spicy! Use other baby greens like baby spinach or baby kale.
• Cheese: Manchego cheese is a Spanish cheese with a sweet, fruity flavor and firm texture that’s fabulous here! If you can’t find it, try Parmesan shavings instead. Or for a fun variation use Fontina cheese (like this Farro with Roasted Vegetables). You can also omit the cheese for vegan.
• Tomatoes: Out of season, look for greenhouse or hydroponic cherry tomatoes. Or add ripe, local cherry tomatoes in summer! For allergies, try another red vegetable like red pepper.

This farro salad recipe is…

Vegetarian. For vegan, plant-based and dairy-free, omit the cheese.

Ingredients

• 1 cup dry farro (pearled or semi pearled)
• 1 teaspoon kosher salt, divided
• 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
• ¼ cup chopped fresh herbs (like fresh chives, mint or basil)
• 2 cups baby arugula (or other baby greens)
• ½ cup Manchego cheese, sliced into chunks (or Parmesan shavings or fontina cheese; omit for vegan)
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon dried oregano
• 3 tablespoons olive oil

Instructions

1. Cook the farro: Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, 3 cups water and ½ teaspoon of the kosher salt and bring it to a boil. Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender). Drain any excess water. Stir in the additional ¼ teaspoon salt. Place on a baking sheet in a single layer and place in the freezer for 3 minutes until room temperature. (This step can be completed up to 2 days in advance; refrigerate the farro until making the salad.)
2. Prep the veggies: Meanwhile, chop the shallot, garlic, cherry tomatoes, mushrooms, carrot, and fresh herbs as noted in the ingredient list above. Place the veggies in a large bowl, then add the baby arugula, cheese, and farro. 
3. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, oregano, and ¼ teaspoon kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time, until creamy. 
4. Serve: Add the dressing to the bowl with farro and vegetables and toss. Taste and add another pinch or two of salt if desired. (Stores up to 4 days refrigerated; you may need to add a pinch or two more salt after refrigeration since it can dull the flavors.)