Farro Arugula Salad
Fresh herbs, vegetables, and farro mixed with a perfect lemony vinaigrette. This Farro Arugula Salad will take your salad game to the next level.
Servings: 8 servingsf
Calories: 267kcal
Ingredients
Salad
- 1 1/4 cups dried farro cooked according to package directions
- 2 cups arugula
- 1 medium sized cucumber cut into small chunks (~1/3” cubes)
- 1/4 cup green onions chopped
- 1/4 cup red onion diced
- 1 cup baby tomatoes halved
- 1/2 cup feta cheese
- 1/4 cup fresh dill chopped
- 2 tbsp fresh mint chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh oregano chopped
Vinaigrette
- 1/2 cup olive oil
- Juice of 1 medium sized lemon
- Zest of 1 medium sized lemon
- 1/2-1 1/2 teaspoons kosher salt
- 1/2-1 teaspoon black pepper
Instructions
- Cook farro according to package directions. Place in a medium sized bowl.
- In a large bowl stir together arugula, cucumber, green onions, red onion, tomatoes, feta, dill, mint, parsley, and oregano. NOTE: If you plan on using salad for leftovers, stir arugula into individual salads before serving. The arugula with dressing does not save well.
- In a small bowl, stir together olive oil, lemon juice, lemon zest, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pour over warm farro and mix well. Taste, and add salt or pepper to taste, if needed.
- Pour farro and vinaigrette into bowl with vegetables and mix well. Again, taste, and if needed, add more salt and pepper.