Tomato and Farro Salad With Arugula

By Yossy Arefi

Published July 5, 2024

Tomato and Farro Salad With Arugula
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(420)
Comments
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This fresh, summery salad comes together quickly and holds well, making it perfect for a picnic at the beach or a backyard barbecue. Sun-dried tomatoes add a punch of concentrated, tangy tomato flavor alongside bright and sweet cherry tomatoes. Peppery arugula serves as the base here, but you could certainly substitute any other soft green or lettuce. The grain is just as adaptable: Try quinoa, pearled barley or smoky freekeh if farro isn’t available.

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Ingredients

Yield:6 servings 
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Cook the farro in salted water according to package directions until al dente (about 30 minutes). Drain and rinse with cool water.

  2. 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.

  3. Step 3

    Add the cooked farro and stir to combine.

  4. 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.

  5. Step 5

    Transfer to a serving platter, garnish with the small mint leaves and serve immediately, or cover, chill and serve within 2 hours.

Ratings

5 out of 5
420 user ratings
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Comments

islandcook

Delicious and filling. Used Trader Joes 10 minute farro which is a pantry staple for us.

Susan Bass

This is a wonderfully light and refreshing meal. My only edit was to serve this with burrata which was so satisfying.

Peggy

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!

E.M.

We really enjoyed this. Since I didn’t have arugula, I added the same amount of chopped kale, and basil. I’d make it again, but cut back the oil from the sun-dried tomatoes if using arugula. Maybe the ones I had were particularly oily.

Laura

This is a delicious and nice-looking salad that would be a great potluck or picnic item! I don't care for sun-dried tomatoes so I skipped them; for the oil, I used half EVOO and half garlic-infused olive oil. Used lemon juice instead of the vinegar, too. The amount of dressing was a bit much so I threw in another handful of arugula to get the ratio I like. It was a hit with my family.

Michele

Delicious! Made it as is and it was perfect. Every year my perennial arugula doesn’t get used properly before it turns too sharp. I was able to give it a good haircut this year for this salad. This will definitely be on the spring rotation.

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