Mediterranean Farro Salad with Arugula and Walnuts
Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It’s the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dry farro
- kosher salt
- 2 cups baby arugula
- 1 cup cherry tomatoes, (halved)
- 2 green onions, (trimmed and chopped)
- 1 bell pepper (any color), (cored and chopped)
- ¾ cup walnut halves/pieces
- ½ cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- ¼ cup chopped fresh dill
- Feta cheese, (to your liking)
- 5 tablespoons Homemade Greek salad dressing,
Instructions
- 1
Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
- 2
Make the dressing using this Greek salad dressing recipe.
- 3
Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.