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The finished farro & arugula salad
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Farro & Arugula Salad Recipe

Prep Time15 minutes
Cook Time20 minutes
Servings: 4

Ingredients

For the salad:

  • 1 Cup of farro dry
  • 4 Cups of baby arugula
  • 1 Cup of English cucumber diced
  • 1 Cup of tomato diced
  • 15 to 20 Pitted kalamata olives sliced in half
  • Salt & pepper to taste

For the dressing:

  • ⅓ Cup of extra virgin olive oil
  • 1 Tablespoon of lemon juice
  • 1 Tablespoon of red wine vinegar
  • 2 Teaspoons of honey
  • ¼ Teaspoon of dried oregano
  • ¼ Teaspoon of garlic powder

Instructions

  • Cook the farro: Follow the instructions for cooking your farro found on its package. Once it is cooked, drain off any excess liquid, and set the farro aside to cool to room temperature.
  • Make the salad dressing while the farro is cooling off by whisking all of the salad dressing ingredients in a small mixing bowl.
  • Make and toss the salad: Add the arugula, farro, cucumber, tomato, and olives to a large mixing bowl. Pour ¾ of the salad dressing into the bowl and toss everything together. Taste the salad and add more dressing if you feel like it needs it along with some salt & pepper to taste.
  • Serve the farro & arugula salad immediately and enjoy!