Farro Salad With Feta And Arugula Recipes
FARRO SALAD WITH FETA AND ARUGULA
The best grain salad! Made with feta cheese and arugula, this farro salad recipe is hearty, healthy, delicious, and nutritious.
Provided by Stephanie Kay
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Fill a medium saucepan with water, bring to a boil, add farro, lower the heat, and simmer uncovered for about 30 minutes, or according to package directions, until the farro is tender but pleasantly chewy. Once cooked, strain to remove excess water, rinse with cold water to stop the cooking process, and then transfer it to a bowl to cool completely. (If time permits, see notes for soaking farro prior to cooking.)
- While the farro is cooking, in a small bowl or jar, combine the olive oil, lemon juice, garlic, and a pinch of salt and pepper and mix until well combined.
- Once the farro has cooled, add the cucumber, red onion, arugula, parsley, and mint to the bowl of farro and toss to combine.
- Drizzle farro mixture with dressing and toss until well coated. Sprinkle with feta cheese and almonds and toss gently again to combine, and season with additional salt and pepper to taste.
- The farro salad can be served immediately or stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 302 calories, Sugar 11 grams, Fat 23 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams
FARRO SALAD WITH RADISHES, ARUGULA AND FETA
"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.
Provided by Nancy Fuller
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
- Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.
FARRO SALAD WITH RADISHES, ARUGULA AND FETA
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil. Add the farro to the boiling water and cook until tender, about 20 minutes. (If cooking whole-grain farro it will take 30 minutes.) Drain well.
- Add the olive oil and red pepper flakes to a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumbers and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm and combine with the salad. Top with the feta and season the salad with salt and pepper.
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MEDITERRANEAN FARRO SALAD WITH FETA AND ARUGULA
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- Put 1 cup of rinsed farro with 2 cups of water in a sauce pan and bring it to boil. When it starts simmering, reduce the heat to medium/low, cover the pot with a lid, and cook for about 30 minutes, or until the grain is cooked. If you have any excess liquid left, just drain it.
- When ready, add all the ingredients in a large mixing bowl (cooked farro, arugula, diced cucumbers, diced cherry tomatoes, feta cheese) and mix.
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- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
- Meanwhile, in a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley.
- In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
- Add the warm farro to the serving bowl and drizzle in the remaining dressing. Toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.
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