Mediterranean Farro Salad with Arugula & Feta
Serves 6
A hearty Mediterranean farro salad with peppery arugula, crisp vegetables, Kalamata olives, tangy feta and fresh parsley, tossed in a simple red wine vinaigrette.
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Ingredients
For the Salad
- 1 cup farro, uncooked
- 2½ cups water or broth
- 1 cup cherry or grape tomatoes, halved or quartered
- 1 cup cucumber, peeled and diced
- ½ medium red bell pepper, finely diced
- ⅓ cup Kalamata olives, halved or sliced
- ⅓ cup red onion, finely diced
- 2 tablespoon fresh parsley, chopped
- 2 cups arugula loosely packed
- ½ cup fresh feta cheese, crumbled
For the Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine sea salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper, plus more to taste
Instructions
- Place the farro in a bowl and cover with cold water. Swirl it around a few times, then drain well. Add the farro and 2½ cups water or broth to a saucepan and bring to a boil. Reduce to a simmer and cook uncovered for 25–30 minutes, or until tender with a bit of chew. Drain and let cool for a few minutes.
- While the farro cooks, prep the vegetables. Halve or quarter the tomatoes depending on their size, peel and dice the cucumber, finely dice the red bell pepper and red onion, slice the Kalamata olives, and chop the parsley.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper.
- If you prefer a milder red onion flavor, place the diced onion in a small bowl and toss with a spoonful or two of the dressing. Let it sit and mellow while the farro finishes cooking.
- In a large bowl, combine the farro, tomatoes, cucumber, red bell pepper, Kalamata olives, red onion, and parsley. Pour the dressing over the salad and toss well.
- Gently fold in the arugula and feta.
- Serve at room temperature, or refrigerate until ready to serve. If chilled, give the salad a gentle toss before serving.