Tomato and Farro Salad With Arugula
Published July 5, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup farro
- Kosher salt (such as Diamond Crystal) and black pepper
- ½cup thinly sliced oil-packed sun-dried tomatoes, plus ¼ cup of the oil reserved (or use extra-virgin olive oil)
- ¼cup white wine vinegar, plus more as needed
- 2tablespoons minced shallot
- 3cups halved cherry or grape tomatoes (about 1 pound)
- 4packed cups arugula leaves (about 4 ounces)
- ¼cup thinly sliced mint leaves, plus more small whole leaves, for garnishing
Nutritional analysis per serving (6 servings)
143 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 349 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the farro in salted water according to package directions until al dente (about 30 minutes). Drain and rinse with cool water.
- Step 2
While the farro is cooking, in a large bowl, whisk together the sun-dried tomatoes and oil, plus the vinegar, shallot, ½ teaspoon salt and ¼ teaspoon pepper. Add the tomatoes and stir to coat.
- Step 3
Add the cooked farro and stir to combine.
- Step 4
Add the arugula and mint and toss gently to combine. (If serving more than 2 hours later, keep the arugula refrigerated until ready to toss with the rest of the salad.) Taste and add more salt, pepper and vinegar as desired.
- Step 5
Transfer to a serving platter, garnish with the small mint leaves and serve immediately, or cover, chill and serve within 2 hours.
Private Notes
Comments
Delicious and filling. Used Trader Joes 10 minute farro which is a pantry staple for us.
I made this three days ago with no modifications and it was good, but a little bland. I made it again yesterday with a few changes--lemon juice instead of white wine vinegar, double the mint, and two large cloves of garlic crushed and mixed with the tomato mixture a couple hours before adding the arugula and serving the salad. It was much more delicious the second time.
Really like this salad!! I think a roasted vegetable would have been a nice addition, maybe carrots or cauliflower, if you have it on hand. I made it as is, but added a little cumin, aleppo pepper, smoked paprika to it. I eliminated the oil entirely and just used what was already in the sun dried tomatoes that were soaked in oil. Really flavorful!
I found that the sun roasted tomatoes worked against the white wine vinegar. The acidity and sour notes to the salad weren’t balanced well and I found myself looking for more fresh tomatoes in my salad as opposed to the sun roasted ones… if I were to make the dish again, I’d likely avoid adding the sun roasted tomatoes, decrease the white wine vinegar substantially (or replace it with lemon juice like one user so generously suggested). Otherwise, I was very happy with this dish being my first introduction to farro. Very nice fiber to have when integrated with arugula and contemplated with mint.
Made this for our block party. I added cubes of fresh mozzarella and salami I needed to use up. I was hoping my method of toasting farro before cooking would lend some texture and flavor. But it seemed mushy and bland. I won’t make again.
Made this because it used a lot of ingredients that I had in abundance in the garden: cherry tomatoes, arugula, mint. I used red wine vinegar instead of white, becuae that is what I had. I like it but I think it yearns or some sort of protein addition to feel like a well-rounded salad -- mozarella or feta cheese? canned tuna?