This fresh and healthy farro salad is full of bold Greek flavors, with a zingy herbaceous dressing! You’ll have plenty of time to prepare the other ingredients while the farro cooks. Makes a great, easy hearty lunch or light dinner, served with fresh bread. Holds up well for leftovers too—just keep the arugula and dressing separate until you're ready to toss and eat. Yields 4 servings.
INGREDIENTS Salad:
1 cup dried farro, rinsed
1 can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
5 cups lightly packed arugula (if it’s not baby arugula, give it a few chops to make it into more bite-sized pieces)
1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)
1 cup chopped roasted red bell pepper, homemade or jarred
20 kalamata olives, pitted, sliced or chopped (about ½ cup)
½ cup feta cheese, crumbled
½ cup chopped flat-leaf parsley
¼ teaspoon salt
Dressing:
⅓ cup House Blend, Olio Santo or your favorite classic Stonehouse EVOO (Piqual or Arbequina would be amazing here!)
2 to 3 tablespoons fresh lemon juice, to taste
2 teaspoons honey or maple syrup
1 teaspoon North Beach Blend (or sub oregano, chili flakes, S&P for a simplified version)
1 garlic clove, pressed (optional)
salt and pepper, to taste (optional)
To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25-40 minutes). Strain and return to the pot. Stir in ¼ teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
Meanwhile, make the dressing: In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, North Beach Blend, and garlic, if using.
In a large serving bowl, toss together the arugula (reserve if you are going to eat the salad later), chickpeas, cucumber, peppers, olives and parsley.
Add the warm farro to the serving bowl and drizzle in the remaining dressing. Toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.
