Description
A rustic yet elegant grain salad inspired by Ina Garten, featuring farro, roasted cherry tomatoes, fresh herbs, arugula, and a zesty vinaigrette. A perfect make-ahead plant-powered dish that satisfies omnivores and herbivores alike.
Ingredients
1 cup pearled farro (sub barley or wheat berries if needed)
1½ cups cherry tomatoes, halved
¼ cup olive oil, divided
1 tablespoon lemon juice (or red wine vinegar)
1 garlic clove, finely minced
1 cup fresh arugula
⅓ cup fresh parsley, chopped
2 tablespoons fresh basil, thinly sliced
Sea salt and fresh cracked pepper to taste
Optional: crumbled vegan feta, kalamata olives, roasted red peppers
Instructions
1. Rinse farro under cold water. Bring 3 cups of salted water to a boil, then reduce to simmer and add the farro. Cook uncovered for about 30 minutes until just tender.
2. Toss cherry tomatoes with 1 tsp olive oil and a pinch of salt. Roast at 400°F for 15–20 minutes.
3. In a wide bowl, whisk together remaining olive oil, lemon juice, garlic, salt, and pepper.
4. Drain cooked farro and let cool slightly. Add to the bowl with vinaigrette while still warm.
5. Add roasted tomatoes, herbs, and arugula. Toss gently to combine.
6. Taste and adjust seasoning. Add optional ingredients if desired.
Notes
Let the salad rest for 24 hours in the fridge for deeper flavor.
Add arugula or any greens just before serving to maintain texture.
Customize with seasonal ingredients like grilled corn, mint, or roasted squash.
Holds well for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boil, Roast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Ina Garten, farro salad, plant-based, make-ahead, vegan