Farro Salad with Sizzled Garlic Dressing in a bowl garnished with herbs.

Farro Salad with Sizzled Garlic Dressing

ByCasey Monroe

Why Make This Recipe

Farro Salad with Sizzled Garlic Dressing is a delightful dish that combines wholesome ingredients with vibrant flavors. It’s easy to make and perfect for a light lunch or as a side at dinner. The nutty farro pairs beautifully with juicy tomatoes and fresh spinach, while the sizzled garlic dressing adds a punch of flavor that elevates the whole salad. Plus, it’s packed with nutrients, making it a healthy choice for any meal!

How to Make Farro Salad with Sizzled Garlic Dressing

Ingredients:

  • 1 cup farro (dried, whole) (Note 1)
  • 1 cup apple cider vinegar (Note 2)
  • 2 cups water
  • 1 tsp cooking/kosher salt
  • 400g/14oz (4 cups) grape tomatoes (or cherry tomatoes)
  • 1 tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 1 eschallot (halved then finely sliced, sub 1/4 red onion) (Note 3)
  • 2 tightly packed cups baby spinach (roughly chopped, sub arugula/baby rocket)
  • 80g/3oz goats cheese (or 120g/4oz Danish feta) (Note 4)
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp garlic (finely minced, ~4 cloves)
  • 2 tsp coriander seeds
  • 1 1/2 tsp cumin seeds

Directions:

  1. Preheat Oven: Preheat your oven to 200°C/400°F (180°C fan).

  2. Roast Tomatoes and Toast Farro: Toss the grape tomatoes with olive oil, salt, and pepper on a baking tray. Spread farro on a separate tray. Place both trays in the oven; farro should be on the top shelf, tomatoes underneath. Bake for 8 minutes, shaking the trays halfway through. The farro should be browned and nutty, while the tomatoes should be wrinkled but intact.

  3. Cool Tomatoes: Allow the roasted tomatoes to cool on the tray while you prepare the other ingredients.

  4. Cook Farro: Combine the toasted farro in a saucepan with apple cider vinegar, water, and salt. Bring this to a boil, then reduce the heat to medium for a simmer. Cover with a lid and let it simmer for 40-45 minutes, or until most of the liquid is absorbed. The farro should be slightly firm, not soft like pasta. Drain any excess liquid, then transfer to a large bowl. Pile the eschallots on top and let it cool to room temperature.

  5. Prepare Sizzling Garlic Cumin Dressing: Heat oil in a small pan over medium-low heat. Add coriander and cumin and cook for about 30 seconds until they are light golden and fragrant. Then, add garlic and cook for another 30 seconds until it turns light golden.

  6. Assemble the Salad: Pour the hot oil over the eschallots in the farro and mix lightly. Add the chopped spinach and gently toss. Finally, add the roasted tomatoes and stir, allowing some tomatoes to slightly break down. Serve by placing a third of the salad mix into a serving bowl, crumbling a third of the goats cheese over it. Repeat this process two more times, finishing with remaining goats cheese on top. Enjoy!

How to Serve Farro Salad with Sizzled Garlic Dressing

Serve this flavorful salad chilled or at room temperature. It pairs well with grilled meats or can be enjoyed on its own as a light, nutritious meal. Don’t forget to drizzle a little extra olive oil before serving for added richness.

How to Store Farro Salad with Sizzled Garlic Dressing

Store any leftovers in an airtight container in the refrigerator. The salad can be kept for up to three days. If the farro absorbs too much of the dressing, feel free to add a little more olive oil or vinegar before enjoying it again.

Tips to Make Farro Salad with Sizzled Garlic Dressing

  • Soak the farro overnight if you want to shorten the cooking time.
  • Adjust the seasonings according to your taste. You can add more spices or herbs for extra flavor.
  • If you’re not a fan of farro, try substituting it with quinoa or barley.

Variation

Feel free to add other vegetables like bell peppers or cucumbers for extra crunch and color. You can also swap in different types of cheese or add nuts for texture.

FAQs

  1. Can I use other grains instead of farro?
    Yes, you can substitute farro with quinoa, barley, or bulgur for different flavors and textures.

  2. Is this salad vegan?
    It is not vegan due to the cheese, but you can easily make it vegan by omitting the cheese or using a plant-based alternative.

  3. Can I prepare this salad in advance?
    Yes, this salad can be made a day ahead. Just keep it in the refrigerator, and it will be ready to serve the next day!