Farro Salad
A hearty Italian grain salad with nutty farro, roasted vegetables, arugula, and Parmesan tossed in a lemon herb dressing. Satisfying and packed with texture.
Ingredients
- 1 cup semi-pearled farro, rinsed
- 3 cups water
- 2 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby arugula
- 2 oz Parmesan cheese, shaved
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 clove garlic clove, minced
- to taste salt
- to taste black pepper
Instructions
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1
Cook 1 cup rinsed semi-pearled farro in 3 cups water with a pinch of salt: bring to a boil, reduce heat, and simmer 25-30 minutes until tender. Drain and spread to cool.
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2
Preheat oven to 425 F. Toss 2 diced zucchini and 1 cup halved cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast 15-18 minutes until caramelized.
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3
Whisk together remaining 1/4 cup extra virgin olive oil, 2 tbsp lemon juice, 1 clove minced garlic clove, salt, and black pepper.
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4
In a large bowl, combine cooled farro, roasted vegetables, and 2 cups baby arugula.
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5
Drizzle with dressing and toss gently.
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6
Top with 2 oz shaved Parmesan cheese and serve warm or at room temperature.