Description
For the Salad:
1 cup cooked farro
2 cups fresh arugula
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
½ cup ricotta cheese
¼ cup toasted almonds or walnuts
Salt and black pepper to taste
For the Lemon Honey Vinaigrette:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Directions:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.
In a large mixing bowl, combine cooked farro, arugula, cherry tomatoes, and red onion.
Drizzle the vinaigrette over the salad and toss gently to coat.
Top with dollops of ricotta cheese and sprinkle with toasted almonds or walnuts.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for the perfect Farro & Arugula Salad.
- Cook the Farro: Rinse 1 cup of farro under cold water. In a saucepan, combine it with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender but chewy. Drain any excess water and let it cool slightly.
- Prepare the Vinaigrette: While the farro cooks, make the dressing. In a small bowl, combine 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, and 1 minced garlic clove. Whisk vigorously until the mixture is emulsified and slightly thickened. Season with salt and pepper to taste.
- Toast the Nuts: Place ¼ cup of almonds or walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and lightly browned. Let them cool, then chop roughly.
- Assemble the Salad: In a large serving bowl, combine the warm (not hot) farro, 2 cups arugula, ½ cup halved cherry tomatoes, and ¼ cup thinly sliced red onion.
- Dress and Finish: Drizzle the desired amount of vinaigrette over the salad and toss gently to coat all ingredients. Top with ½ cup dollops of ricotta cheese and the toasted nuts. Add a final crack of black pepper.
Serving Suggestions
This versatile salad is excellent as a standalone vegetarian lunch. For a heartier meal, serve it alongside grilled chicken, salmon, or shrimp. It also makes a fantastic potluck or picnic dish—pack the dressing separately and toss just before serving to keep the arugula crisp. For a dairy-free version, substitute the ricotta with creamy avocado slices or a sprinkle of nutritional yeast.
How-to Summary
To make Farro & Arugula Salad: Cook and cool farro. Whisk lemon, honey, mustard, and garlic into olive oil for the vinaigrette. Toast nuts. Toss farro, arugula, tomatoes, and onion with the dressing. Top with ricotta and nuts. Serve immediately.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but for best texture, store components separately. Combine the farro, vegetables, and dressing up to a day ahead, but add the arugula, ricotta, and nuts right before serving.
What can I use instead of farro?
Pearled barley, quinoa, or wheat berries are excellent substitutes with similar hearty textures and nutty flavors.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Note that the arugula will wilt, but the flavors will still be delicious.
Is there a substitute for ricotta cheese?
Absolutely. Fresh goat cheese (chèvre), feta crumbles, or even small balls of fresh mozzarella (bocconcini) would work beautifully.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for its bright, clean flavor. Bottled juice can have a preservative taste that may alter the vinaigrette’s freshness.
Common Mistakes to Avoid
- Using Hot Farro: Adding piping hot farro will wilt the arugula instantly. Let it cool to at least room temperature first.
- Skipping the Toasting Step: Toasting the nuts is crucial for unlocking their deep, nutty flavor and adding a satisfying crunch.
- Over-dressing the Salad: Start with half the vinaigrette, toss, and then add more as needed. A soggy salad is less appealing.
- Not Tasting for Seasoning: Always taste your vinaigrette and the final salad, adjusting salt and pepper just before serving.
Conclusion
This Farro & Arugula Salad with Lemon Honey Vinaigrette is a masterclass in balancing textures and flavors—chewy farro, peppery greens, sweet tomatoes, creamy cheese, and a tangy-sweet dressing. It’s a nutritious, satisfying dish that comes together in about 30 minutes. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning salad perfect for any occasion. Enjoy the process and the delicious results!
