Farro Salad With Tomatoes Cucumbers Arugula Feta Cheese Recipe

Picture this: a warm afternoon with a slight breeze, and you’re about to dive into the most refreshing, vibrant bowl of farro salad—packed with juicy cherry tomatoes, crisp cucumbers, and peppery arugula—it’s like a little Mediterranean vacation in every bite.

I love creating lively dishes that mix freshness and nutrition, and this Farro Salad is no exception. It is populated with sustaining farro, ripe cherry tomatoes, and crunchy cucumber, a delightful medley of flavors and textures.

The creamy feta plays beautifully with the peppery arugula, making this a perfect, wholesome meal.

Farro Salad With Tomatoes Cucumbers Arugula Feta Cheese Recipe Ingredients

• Farro: A hearty whole grain, high in fiber and protein, gives a nutty flavor.
• Cherry Tomatoes: Juicy and slightly sweet, these are rich in vitamins A and C.
• Cucumber: Refreshing and hydrating, adds crunch with low calories.
• Arugula: Peppery leaves, full of vitamins K and C, add a zesty kick.
• Feta Cheese: Creamy and tangy, provides calcium and a distinctive flavor.
• Olive Oil: Heart-healthy fat that enhances flavors and adds richness.
• Red Wine Vinegar: Adds acidity and balance, enhancing other ingredients.
• Garlic: Adds depth with strong aroma and potential health benefits.

Farro Salad With Tomatoes Cucumbers Arugula Feta Cheese Recipe Ingredient Quantities

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 2 cups arugula
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (optional)
• 1/4 cup red onion, thinly sliced (optional)

How to Make this Farro Salad With Tomatoes Cucumbers Arugula Feta Cheese Recipe

1. In a medium saucepan, combine the farro, which has been rinsed, and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes or until the farro is tender and has absorbed most of the liquid. Drain any excess liquid and let cool.

2. As the farro cools, get the dressing ready. In a small bowl, mix together the olive oil, red wine vinegar, minced garlic, salt, and pepper to taste. Whisk it up for at least 30 seconds to a minute, until everything is cohesive and emulsified.

3. In a sizable mixing bowl, mix together the farro that has cooled, the cherry tomatoes, the cucumber, and the arugula. Gently mix to combine.

4. Crumbled feta cheese should be added to the salad mixture, which then should be gently tossed to distribute the cheese evenly.

5. To the salad, add the basil that has been chopped and the red onion that has been thinly sliced if using. Gently mix to incorporate.

6. Pour the prepared dressing over the salad mixture. Toss everything together until all ingredients are well coated with the dressing.

7. Taste the salad; if needed, adjust the seasoning with additional salt and pepper.

8. Transfer the salad to a serving bowl or plate.

9. Refrigerate the salad for at least 30 minutes before serving, if possible, to let the flavors meld. If you’re in a hurry, it’s fine to serve the salad right away. It will still taste good.

10. If you wish, you can add extra crumbled feta or basil leaves as a garnish just before serving. Then dig into your Farro Salad With Tomatoes, Cucumbers, Arugula, and Feta!

Farro Salad With Tomatoes Cucumbers Arugula Feta Cheese Recipe Equipment Needed

1. Medium saucepan with lid
2. Small bowl
3. Whisk
4. Sizable mixing bowl
5. Spoon or spatula for mixing
6. Measuring cups and spoons
7. Knife
8. Cutting board
9. Colander or strainer
10. Serving bowl or plate

FAQ

• Q: Can I make the farro salad ahead of time?A: Certainly, you can make it ahead of time. Keep the salad in the refrigerator, but add the arugula just before serving to ensure it’s crisp.
• Q: What can I use instead of feta cheese?You can use goat cheese instead of feta, or leave it out for a version that is vegan.
• Q: How do I cook farro?A: Mix together 1 cup of farro and 2 cups of water or broth. (I like to use half water and half broth for even more flavor.) Turn the stovetop up to high and bring the mixture to a boil. When it reaches a rolling boil, reduce the heat to medium-low and cover. Cook the farro for anywhere from 20 to 40 minutes, until it’s tender but still chewy. Note that farro’s cooking time can vary quite a bit based on the type of farro (see below), so check it every now and then.
• Q: Is there an alternative dressing I can use?A: For a different taste, try a lemon vinaigrette or balsamic dressing.
• Q: Can I serve the salad warm?A: Indeed, the salad can be presented at either a warm or cool temperature. If you opt for warm, though, add the arugula last minute.
• Q: How can I add more protein to the salad?A: For additional protein, include grilled chicken, chickpeas, or beans.
• Q: Can I use a different grain instead of farro?Quinoa, barley, or bulgur can be used in place of farro.

Farro Salad With Tomatoes Cucumbers Arugula Feta Cheese Recipe Substitutions and Variations

Farro: For varying textures and flavors, substitute quinoa, barley, or brown rice.
Grape tomatoes or diced regular tomatoes can be used in place of cherry tomatoes, if available.
Cucumber: Substitute with chopped zucchini or bell pepper for a cool, crunchy alternative.
Arugula: Substitute with spinach, mixed greens, or kale for a similar taste that packs a peppery punch and a refreshing taste.
Feta cheese: Replace with goat cheese or mozzarella for a different cheesy twist.

Pro Tips

1. Toast the Farro Before cooking, consider toasting the rinsed farro in a dry skillet over medium heat for a few minutes until it becomes fragrant. This step enhances the nutty flavor of the farro, giving the salad an extra depth of taste.

2. Use a Flavorful Broth If you opt to cook the farro in vegetable broth, use a homemade or quality store-bought option to infuse more flavor into the grains. This can make a significant difference in the overall taste of the salad.

3. Dress the Arugula First Tossing the arugula separately with a small amount of dressing before combining it with the other ingredients ensures that all the greens are evenly coated and well-seasoned.

4. Add Crunch For a contrasting texture, consider adding some toasted nuts or seeds, such as sliced almonds or sunflower seeds. This addition will provide a satisfying crunch to the salad.

5. Season the Dressing Well Pay close attention to the dressing’s seasoning. Taste it before adding it to the salad to ensure it’s balanced with enough salt, pepper, and acidity. Adjust as needed for a vibrant and flavorful dressing.