I am by no means a vegetarian, but on any old week night, I tend to lean that way. Last night I got home late and wanted something to eat that was good and satisfying, but above all else, quick and easy to prepare. This farro salad is just that. It takes all of 20-25 minutes to make and that's only because the farro takes that long to cook. If you are hungry (like I was) don't bother to cool the farro to room temp before dressing...all the better to soak up the balsamic vinaigrette. The firm and chewy farro makes this salad hearty enough to be a main dish for me, but for those of you who need a bit more, a grilled sausage rounds out the meal perfectly.
Farro with Cherry Tomatoes and Arugula
1 cup farro
1/4 cup olive oil
1/8 cup balsamic vinegar
salt and pepper
1/3 lb. cherry tomatoes, halved or quartered if large and tossed with a pinch of salt
1/2 lb. arugula
lemon wedge
- Cook farro in amply salted water until al dente, 20-25 minutes, drain. Cool slightly before dressing with vinaigrette.
- Emulsify (combine) oil and vinegar. I like to use an old jam jar to shake to combine. Add salt and pepper to taste. Pour over farro and mix well.
- Add tomatoes. (Salad can be prepared up until this point a few hours in advance.)
- When ready to serve, toss farro and tomatoes with arugula. Add a squeeze of lemon and freshly ground pepper, if you like.
- Enjoy!
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