Lunch & Dinner

Farro Salad with Tomatoes and Herbs

4-6 servings
Farro salad with roasted and sundried tomatoes, feta cheese and chopped fresh herbs. White plate on a blue tablecloth.

If you don’t already have a grain salad on your menu for the week, stop what you’re doing and make a plan! They’re one of the smartest, easiest ways to a winning lunch strategy that’ll last you for days, since they’re highly portable and won’t get wilted or mushy.

Farro is an ancient grain that’s actually called three different things based on size. Einkorn is “farro piccolo (small),” spelt is “farro grande (large),” and emmer is “farro medio” and probably the most common. All work here, and cooking times will vary.

Ingredients

  • 1 cup farro 
  • 1 cup apple cider 
  • 2 cups water 
  • 1 bay leaf 
  • 2 garlic cloves, roughly chopped 
  • 1 Tbsp Better Than Bouillon or similar, vegetable flavor 
  • 2 tsp kosher salt plus more to taste 
  • ¾ cup extra-virgin olive oil, divided 
  • 2 Tbsp white wine or champagne vinegar 
  • ½ cup pine nuts, toasted 
  • ½ cup basil leaves, torn by hand into small pieces 
  • ½ cup flat parsley, torn by hand into small pieces 
  • 1 pint cherry tomatoes 
  • ½ tsp dried thyme 
  • ¼ cup sundried tomatoes in oil, drained and chopped 
  • ½ cup crumbled feta cheese 
  • Fresh ground black pepper 
  • Optional: 2 cups arugula, for serving 
  • ¼ cup Parmesan curls (shaved with a veggie peeler) for garnish 

Directions

  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves, garlic, Better Than Bouillon, and 2 cups water to a simmer. Stir briefly once water gets warm, to dissolve bouillon paste.  
  2. While farro cooks, preheat the oven to 400 degrees F. 
  3. Toss the tomatoes gently with ¼ cup olive oil and dried thyme on a sheet pan. Spread them out in one layer and sprinkle with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Set aside. 
  4. Simmer farro until tender and liquid evaporates, about 30 minutes. Add more water if it’s all evaporated before the farro is ready. Discard bay leaves and let farro cool.   
  5. In a salad bowl, whisk together ½ cup olive oil, vinegar and a pinch of salt. Add farro, cheese and pine nuts and mix well. This part of the salad will keep for up to 4 hours at room temperature or overnight in the refrigerator. 
  6. When ready to serve, bring farro/cheese/nuts to room temperature. Fold in sundried tomatoes, roasted cherry tomatoes, and herbs and adjust seasoning with salt and pepper. Serve on a bed of arugula and top with Parmesan curls, if using.