Description
A hearty, plant-based Mediterranean salad featuring nutty farro, sun-dried tomatoes, olives, and a lemon-garlic dressing—perfect warm or chilled.
Ingredients
Farro (semi-pearled) – 1 cup (dry)
Cherry tomatoes – 1½ cups (sliced)
Sun-dried tomatoes (oil-packed) – ½ cup (chopped)
Black olives (Kalamata) – ⅓ cup (pitted, halved)
Red onion – ¼ cup (finely chopped)
Fresh arugula – 2 loosely packed cups
Lemon juice (fresh) – 2 tablespoons
Extra virgin olive oil – 3 tablespoons
Garlic (minced) – 2 cloves
Salt + pepper – To taste
Instructions
1. Rinse the farro under cold water and combine with 3 cups water and salt. Boil, then simmer for 25–30 minutes. Drain and cool.
2. Preheat oven to 400°F. Halve cherry tomatoes, toss in olive oil, salt, and pepper, and roast on parchment-lined sheet for 20–25 minutes.
3. In a large bowl, whisk 2 tablespoons olive oil, lemon juice, garlic, salt, and pepper.
4. Add cooked farro to dressing and toss to coat.
5. Fold in roasted tomatoes, sun-dried tomatoes, black olives, and red onion.
6. Stir gently, add arugula before serving.
7. Season to taste and drizzle with remaining olive oil if needed.
Notes
Swap arugula with baby spinach or add roasted zucchini or eggplant for a summer twist.
Quinoa works great as a gluten-free alternative.
Make ahead and store for up to 4 days—the flavor gets even better!
Top with pine nuts, capers, or dairy-free feta for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boil, Roast, Toss
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Farro, Plant-Based, Vegan, Mediterranean, Grain Salad