I have a major crush on farro right now, you guys. It’s a healthy whole grain packed with fiber and protein. I know this because I tweeted at Cooking Light magazine and they told me so. They said to look for “whole” farro on the label. Oh, technology!!
Anyway, I tend to make salads with a high ratio of whole grains in them because I’m not a big lettuce person. I know, who isn’t a lettuce person? Well, this lady isn’t. I use anything from quinoa to bulgur to my current favorite, farro, and I use a whole lot of it.
I recently concocted this salad and love it so dang much that I plan on concocting it for the rest of my life. It seems like a pretty straight forward salad but the flavors pack a punch, let me tell you. The farro has a nutty, chewy taste and just absorbs the vinaigrette so perfectly. The radishes add a juicy crunch and the arugula brings in a peppery undertone. Don’t even get me started on the feta. I was really tempted to pour the entire container of feta into the salad but I resisted.
Also, it holds up really well and just gets better the longer it marinates in the vinaigrette…aka a great make-ahead salad for parties and packed lunches. Amen to this salad. AMEN.
Farro Salad with Radishes, Cucumber, & Feta
roughly 4-5 servings
1 cup uncooked farro
1 bunch radishes, quartered
1/2 cucumber, diced
handful of arugula
1/2 cup (or however much you want!) crumbled feta cheese
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
3 tablespoons extra virgin olive oil
Salt and pepper to taste
To cook the farro, combine 1 cup of uncooked farro with 2.5 cups water in a medium saucepan. Add salt to the water and bring it to a boil. Once boiled, reduce the heat to low and simmer for 20-30 minutes, covered. Once cooked, it will have a slightly chewy texture. Drain out the water and scoop it into a mixing bowl.
I usually pop the farro in the fridge while I’m chopping the veggies because I don’t like my salads to be too warm. Once it reaches room temp, add the radishes, cucumbers, arugula and feta into the mixing bowl. To make the vinaigrette, whisk together the lemon juice, garlic, olive oil, and S&P until it’s completely emulsified. Pour over the farro salad and mix well. At this point, you can eat the salad right then and there. OR, you can put it in the fridge and allow it to marinate in all it’s goodness. Either way, prepare to be become best friends with farro.