Description
A hearty farro salad with creamy goat cheese, fresh vegetables, and bright herbs, tossed in a lemony vinaigrette for a satisfying and versatile dish.
Ingredients
1 cup uncooked farro (pearled cooks faster; substitute barley or quinoa)
1/2 cup crumbled goat cheese (or feta)
2 cups arugula (or spinach)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced (optional)
Handful fresh mint
Handful fresh basil
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
Optional: 1 clove minced garlic, 1 tsp Dijon mustard
Instructions
1. Rinse and cook farro in 3 cups lightly salted water. Bring to a boil, reduce, and simmer 25 minutes until tender but chewy. Drain and let cool slightly.
2. Prep vegetables: halve tomatoes, slice cucumber and onion, chop herbs.
3. Whisk olive oil, lemon juice, salt, and pepper in a large bowl. Add garlic or Dijon if desired.
4. Toss warm farro into dressing to absorb flavor.
5. Fold in vegetables and herbs gently.
6. Crumble in goat cheese just before serving. Top with extra herbs or pepper.
7. Serve warm or chilled.
Notes
For faster prep, use precooked farro.
Keep goat cheese separate until serving if storing.
Add seasonal vegetables like roasted squash, asparagus, or pomegranate seeds.
For extra protein, add lentils, chickpeas, or white beans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
Keywords: farro salad, goat cheese salad, healthy grain salad, vegetarian salad