Tomato and Farro Salad With Arugula
Published July 4, 2024
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup farro
Kosher salt (such as Diamond Crystal) and black pepper
½ cup thinly sliced oil-packed sun-dried tomatoes, plus ¼ cup of the oil reserved (or use extra-virgin olive oil)
¼ cup white wine vinegar, plus more as needed
2 tablespoons minced shallot
3 cups halved cherry or grape tomatoes (about 1 pound)
4 packed cups arugula leaves (about 4 ounces)
¼ cup thinly sliced mint leaves, plus more small whole leaves, for garnishing
Nutritional analysis per serving (6 servings)
27 grams carbs; 143 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 5 grams fiber; 349 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the farro in salted water according to package directions until al dente (about 30 minutes). Drain and rinse with cool water.
- Step 2
While the farro is cooking, in a large bowl, whisk together the sun-dried tomatoes and oil, plus the vinegar, shallot, ½ teaspoon salt and ¼ teaspoon pepper. Add the tomatoes and stir to coat.
- Step 3
Add the cooked farro and stir to combine.
- Step 4
Add the arugula and mint and toss gently to combine. (If serving more than 2 hours later, keep the arugula refrigerated until ready to toss with the rest of the salad.) Taste and add more salt, pepper and vinegar as desired.
- Step 5
Transfer to a serving platter, garnish with the small mint leaves and serve immediately, or cover, chill and serve within 2 hours.
Private Notes
Comments
I made this three days ago with no modifications and it was good, but a little bland. I made it again yesterday with a few changes--lemon juice instead of white wine vinegar, double the mint, and two large cloves of garlic crushed and mixed with the tomato mixture a couple hours before adding the arugula and serving the salad. It was much more delicious the second time.
Delicious and filling. Used Trader Joes 10 minute farro which is a pantry staple for us.
This is a wonderfully light and refreshing meal. My only edit was to serve this with burrata which was so satisfying.
This was simple and delightful! I used quickly sautéed red onion (though lightly crisping would have been nicer) since I didn’t have shallot on hand, added dried oregano in the dressing, a little chopped basil, and I threw some sliced grilled zucchini in, which all brought it up a notch. Paired with a whole grilled dorado. The family loved it— and it filled us up!
I am so glad to see farro salads. I eat farro regularly - in place of brown rice or other grain. Now I will try it in a salad. I will use lemon, not vinegar, - and fresh cherry tomatoes. Any other green - like watercress or leaf lettuce (am I the only person who does not like arugula?). And I happen to have fresh burrata in the refrigerator. Thank you.
So good! I used 10 minutes farro and prepped everything else while it was cooking. I love arugula but don’t love how difficult is it to eat so before I stirred it in, I used my kitchen shears to make the pieces a little smaller. The only change I made was to add a couple of ounces of cubed mozzarella. Excellently lunch!