Mediterranean Farro Salad with Arugula and Feta
This Mediterranean farro salad started out as a "clean-out-the-fridge" recipe combining some of my favorite flavors like sun-dried tomatoes, olives, and feta. Now, I make it practically every other week as a prep-ahead lunch or to bring to casual get-togethers. Everyone always gobbles it up!
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Servings: 8
Equipment
- dry measuring cups
- can opener
- colander
- chef's knife
- measuring spoons
- medium saucepan
Ingredients
- 1 cup farro (I like Marsh Hen Mill farro piccolo)
- 1 (16-ounce) can chickpeas, rinsed and drained
- 2 cups baby arugula
- 1 cup crumbled feta cheese
- 1 pint grape tomatoes, halved
- ¾ cup pitted kalamata olives, halved
- ½ cup julienned sun-dried tomatoes in oil
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 2 tablespoons drained capers
- 3 tablespoons red wine vinegar
- 3 tablespoons sun-dried tomato oil from the jar of the sun-dried tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the farro in a medium saucepan of boiling salted water to cover for 20 minutes or until al dente. Drain; rinse under cold water to cool.
- Combine the farro and remaining ingredients in a large bowl. Refrigerate until ready to serve.