Serves 6
40 min
Farro & Arugula Salad with Honey Lemon Dressing
Recipe GLPR0872975d1aa81a
A vibrant, wholesome salad combining chewy pearled farro with peppery baby arugula, fresh cherry tomatoes, creamy feta cheese, and briny Niçoise olives. The bright honey-lemon vinaigrette with extra-virgin olive oil ties everything together, while toasted Marcona almonds add a luxurious crunch. Perfect as a side dish or light main course.
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Ingredients
1 cup dry farro
1½ cups water
½ lb baby arugula
½ cup sliced cherry tomatoes
½ cup crumbled feta cheese
⅓ cup Niçoise olives
handful Handful of Marcona almonds
1 lemon, juiced
⅓ cup extra-virgin olive oil
1–2 teaspoons honey, or to taste
Salt and freshly ground black pepper to taste
Directions
Bring the water to a boil in a medium saucepan over high heat.
Add the dry farro to the boiling water, stir gently, then reduce heat to low. Cover and simmer for 20–25 minutes, until the farro is tender and has absorbed most of the liquid. Drain any excess water, then spread the cooked farro on a plate to cool to room temperature before assembling the salad.
While the farro cools, prepare the dressing. Squeeze the juice from the lemon into a small bowl, then gradually whisk in the extra-virgin olive oil in a slow stream until a light emulsion forms. Taste and balance with additional oil if needed.
Add 1–2 teaspoons of honey to the dressing and whisk until smooth and well combined. Taste and adjust honey or oil to your preference.
In a large bowl, combine the cooled farro, baby arugula, sliced cherry tomatoes, crumbled feta cheese, and Niçoise olives.
Pour the honey-lemon dressing over the salad and toss gently until all ingredients are well coated. Season with salt and freshly ground black pepper to taste.
Divide the salad among serving bowls or plates, top with a handful of Marcona almonds, and serve immediately or at room temperature.
