Farro Salad
An Italian grain salad built on the nutty, chewy foundation of whole farro — tossed still warm with cherry tomatoes, cucumber, peppery arugula, sharp pecorino, and a lemon-olive oil dressing that soaks into every grain.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the farro. Cook in a large pot of generously salted boiling water for 25-35 minutes (semi-pearled farro) until the grains are tender but still have a firm, chewy bite — think al dente pasta, not soft porridge. Drain and spread on a large tray to cool and release steam. Season immediately with salt and a drizzle of olive oil while still hot so the grains absorb flavour.
While the farro is still warm (not hot), combine it in a large bowl with the cherry tomatoes, cucumber, parsley, and rocket. Whisk together the lemon juice and olive oil with a pinch of salt and pour over the salad. Toss well. Scatter shaved pecorino over the top. Taste and adjust — the salad should be bright and lemony, with the farro providing a warm, nutty backbone.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.