Italian Farro Arugula Salad with Red Wine Vinaigrette
This Italian farro salad with arugula is chewy, tangy and packed with umami. With an easy red wine vinaigrette, it makes a light yet satisfying plant-based meal on its own or a wonderful side dish salad at home or on a picnic.
Ingredients
Italian Farro Salad with Arugula
- 1 cup dry farro or 3 cups cooked
- 2 cups diced cucumber
- 2 cups packed arugula
- ¼ cup sundried tomatoes thinly sliced
- ¼ cup diced red onion
- ¼ cup vegan parmesan make your own or try Violife brand
Red wine vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 clove garlic micro grated or crushed
- ¼ teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon sugar
- Fresh cracked pepper
Instructions
- Bring a medium pot of water to boil over high heat. Salt water generously, add farro and turn heat down to medium low, with lid ajar, and simmer until al dente, about 30-40 minutes. Drain and rinse in cold water. Set aside to cool.
- Meanwhile, make the dressing: to a jam jar, add the oil, vinegar, garlic, oregano, salt, sugar and pepper. Shake well and set aside.
- In a large salad bowl, combine farro, cucumber, arugula, sundried tomatoes, and red onion. Toss with vinaigrette, and sprinkle with parmesan. Taste and adjust salt and pepper as desired. Enjoy!
Check to ensure that it's bubbling a bit as it cooks and adjust heat as necessary as everyone's stove is different.
Notes
Recipe Tips
- This farro salad makes a great light meal for 3-4!
- This salad keeps well, covered in the fridge, for up to 3 days.
- Farro has a tendency to absorb moisture and flavour, so if leftovers taste a bit flat, spruce them up with a squeeze of lemon juice or a bit of extra salt.
- Don't have farro on hand? Try cooked wheat berries or barley instead!
- Can't have gluten? This salad would be nice with millet too.