Description
For the Salad:
1 cup farro, cooked and cooled
½ cup crumbled feta cheese
¼ cup dried cranberries
1 small cucumber, diced
½ red onion, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon sunflower seeds (optional)
For the Lemon Thyme Vinaigrette:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon fresh thyme, chopped
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a large bowl, combine the cooked farro, feta cheese, dried cranberries, cucumber, red onion, parsley, and sunflower seeds (if using).
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, thyme, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes (for farro)
Total Time: 20 minutes
Kcal: 330 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the farro according to package directions (typically a 1:3 ratio of farro to water, simmered for 15-20 minutes). Drain, rinse under cold water, and let it cool completely.
2. While the farro cools, prepare your vegetables. Dice the cucumber, thinly slice the red onion, and chop the fresh parsley.
3. In a large mixing bowl, combine the cooled farro, crumbled feta, dried cranberries, cucumber, red onion, parsley, and sunflower seeds.
4. For the vinaigrette, zest and juice your lemon. In a separate small bowl, whisk together the lemon juice, lemon zest, honey, Dijon mustard, chopped thyme, salt, and pepper.
5. While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified and slightly thickened.
6. Pour the dressing over the salad mixture. Toss gently but thoroughly until every ingredient is evenly coated.
Serving Suggestions
This versatile salad shines as a standalone lunch or a robust side dish. For a complete meal, serve it alongside grilled chicken, salmon, or flaky white fish. It’s perfect for picnics and potlucks as it holds up well without getting soggy. For a lighter option, serve it over a bed of fresh arugula or spinach to add extra greens.
How-to Summary
Cook and cool farro. Chop vegetables and combine all salad ingredients in a large bowl. Separately, whisk lemon juice, zest, honey, mustard, thyme, salt, and pepper, then stream in oil to emulsify. Toss dressing with salad and serve.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, it’s an excellent make-ahead dish. Combine all components and store the dressing separately. Toss together just before serving for the best texture.
What can I use instead of farro?
Quinoa, barley, or wheat berries are great substitutes. Adjust cooking times according to the grain you choose.
How long will leftovers keep in the fridge?
Store in an airtight container for up to 3 days. The flavors often meld and improve by the next day.
Can I make this vegan?
Absolutely. Omit the feta cheese or use a vegan alternative, and ensure your honey is substituted with maple syrup or agave nectar.
My vinaigrette isn’t emulsifying. What went wrong?
Ensure all ingredients are at room temperature. Whisk the mustard and lemon juice vigorously first, then add the oil in a very slow, steady stream while whisking constantly.
Common Mistakes to Avoid
- Adding the vinaigrette to warm farro, which can cause the ingredients to wilt and become mushy.
- Not tasting and adjusting the dressing. Always taste your vinaigrette and adjust salt, acid, or sweetness to your preference.
- Over-chopping the vegetables. Aim for a uniform dice on the cucumber to ensure a pleasant texture in every bite.
- Using dried thyme instead of fresh in the dressing. Fresh thyme is crucial for the bright, aromatic flavor profile.
Conclusion
This Farro Salad with Lemon Thyme Vinaigrette is a celebration of textures and bright, fresh flavors. It’s a reliably delicious recipe that is simple to prepare yet impressive enough for any occasion. By following the detailed steps and avoiding common pitfalls, you’ll create a nutritious and satisfying dish that is sure to become a regular in your recipe rotation. Enjoy the process of making it and the delightful results.
