Description
Ina Garten’s farro salad blends Mediterranean flavors with fresh ingredients, creating a wholesome and delightful dish. Roasted vegetables, herbs, and a zesty lemon dressing make this salad a perfect companion for summer lunches or elegant gatherings you’ll want to savor.
Ingredients
Scale
Main Ingredients:
- 1 cup (6 ounces/170 grams) pearled farro
- 1 cup (240 milliliters) fresh apple cider
- 2 cups (480 milliliters) baby arugula
- 1 cup (150 grams) cherry or grape tomatoes, halved through the stem
Fresh Herbs and Vegetables:
- 1 cup (40 grams) roughly chopped fresh parsley
- 1 cup (20 grams) roughly chopped fresh mint leaves
- ⅓ cup (40 grams) thinly sliced radishes (2 to 3 radishes)
Seasonings and Additional Ingredients:
- 2 bay leaves
- ½ cup (120 milliliters) good olive oil
- ¼ cup (60 milliliters) freshly squeezed lemon juice
- ½ cup (60 grams) roasted, salted pistachios, whole or chopped
- ½ cup (50 grams) shaved Italian Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- Flaked sea salt, such as Maldon
Instructions
- Prepare a medium pot by combining farro, apple cider, bay leaves, 2 teaspoons (10 grams) of kosher salt, and 2 cups (480 milliliters) of water.
- Bring the liquid to a vigorous boil, then reduce heat to low and simmer uncovered for approximately 30 minutes, monitoring the liquid level and adding additional water if the farro absorbs all liquid before becoming tender.
- Once farro reaches a soft consistency, remove from heat and drain thoroughly, discarding the bay leaves.
- Transfer the cooked farro into a spacious serving bowl.
- Create a zesty dressing by whisking together olive oil, fresh lemon juice, 1 teaspoon (5 grams) of kosher salt, and 1/2 teaspoon (2.5 grams) of freshly ground black pepper in a small measuring cup.
- Pour the dressing over the warm farro and gently toss to ensure even coating, allowing the mixture to rest for 15 minutes and cool to room temperature.
- Incorporate roasted pistachios, chopped fresh parsley, mint leaves, diced tomatoes, and thinly sliced radishes into the farro, mixing with a delicate hand.
- Gently fold in baby arugula and sprinkle shaved Parmesan cheese over the salad, maintaining the ingredients’ integrity.
- Finish the dish by garnishing with a light dusting of flaked sea salt according to personal preference, and serve immediately to preserve the salad’s vibrant textures.
Notes
- Enhance depth by letting the salad rest for 30 minutes after mixing, allowing flavors to meld and intensify.
- Customize your creation by swapping ingredients based on seasonal availability or personal preferences.
- Store leftovers in an airtight container for up to three days, keeping the farro’s texture and taste intact.
- Gently toss ingredients to prevent bruising delicate herbs and maintain the salad’s vibrant appearance.
- Drain farro thoroughly to prevent excess moisture from diluting the dressing’s rich flavor profile.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg