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Farro and Fig Salad with Arugula and Feta

Farro and Fig Salad with Arugula and Feta

This salad makes an excellent side dish for roast chicken, pork, or lamb, or is hearty enough to stand on its own as part of a vegetarian meal. If you can't tolerate gluten (which farro has), use sorghum instead. Either way, it's easy to make and delicious to eat. 

Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 - 6
Calories 230 kcal

Ingredients

  • 1 cup semi-pearled farro (see notes)
  • 2 cups water
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ heaping teaspoon dried turmeric
  • ¾ cup stemmed and chopped dried figs
  • 2 gently packed cups arugula
  • 1/2 cup crumbled feta cheese (2 ounces)

Instructions

  1. Put the farro and water into a medium saucepan and bring to a boil over high heat. Lower heat until the water simmers, put on the lid, and cook until the farro is tender, about 25 minutes. Remove from heat and let rest, covered, for 10 minutes.

  2. In a large bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, mustard, salt, pepper, and turmeric. Add the farro, figs, and arugula and toss well. Crumble the feta over the top and toss again.

  3. Serve warm or at room temperature.

Recipe Notes

Semi-pearled farro is the most common variety. However, if you stumbled upon whole-grain farro, give it a try (it's even more nutritious). Be sure to read the label for cooking instructions, since they will be different from semi-pearled.