Farro Salad with Sizzled Garlic Dressing is a delicious and nutritious dish that combines the nutty flavor of farro with fresh vegetables and a warm, aromatic dressing. This salad is perfect for a light lunch or as a tasty side dish for dinner. It’s easy to make and packed with flavor, making it a go-to recipe for health-conscious eaters and food lovers alike.
Why Make This Recipe
This farro salad is not only delicious but also very healthy. Farro is a whole grain packed with fiber and nutrients, while the grape tomatoes and baby spinach add freshness and color. The sizzled garlic dressing brings everything together with a wonderful aroma and taste. It’s a great choice if you want to impress your family or friends with a nutritious meal that’s easy to prepare.
How to Make Farro Salad with Sizzled Garlic Dressing
Ingredients:
- 1 cup farro, dried, whole (Note 1)
- 1 cup apple cider vinegar (Note 2)
- 2 cups water
- 1 tsp cooking/kosher salt
- 400g/14oz (4 cups) grape tomatoes (or cherry tomatoes)
- 1 tbsp olive oil
- 1/4 tsp each salt and pepper
- 1 eschallot, halved then finely sliced (sub 1/4 red onion) (Note 3)
- 2 tightly packed cups baby spinach, roughly chopped (sub arugula/baby rocket)
- 80g/3oz goats cheese (or 120g/4oz Danish feta) (Note 4)
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp garlic, finely minced (~4 cloves)
- 2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
Directions:
- Preheat your oven to 200°C (400°F).
- Roast tomatoes and toast farro: Toss the tomatoes on a tray with olive oil, salt, and pepper. Spread the farro on a separate tray. Place both trays in the oven, with the farro on the top shelf and tomatoes on the bottom. Bake for 8 minutes, shaking the trays halfway through. The farro should be brown with a nutty flavor, and the tomatoes should be slightly wrinkly but still intact.
- Let the tomatoes cool on the tray while you prepare everything else.
- Cook farro (Note 1): Put the toasted farro in a saucepan with the vinegar, water, and salt. Bring to a boil on high heat, then reduce to medium heat and let it simmer. Cover the pan and simmer for 40-45 minutes, or until most of the liquid is absorbed and the farro is cooked but still has some bite. Drain any excess liquid, then transfer the farro to a large bowl.
- Pile the eschallots on top of the farro, and let it cool to room temperature.
- Sizzling garlic cumin dressing: Heat oil in a small pan over medium-low heat. Add the coriander and cumin, and cook for 30 seconds until light golden and fragrant. Then add the garlic and cook for another 30 seconds until golden.
- Assembling: Immediately pour the hot oil over the eschallots to semi-cook them. Toss with the farro. Add the spinach and toss again. Finally, add the roasted tomatoes and gently stir them through. Pour one-third of the mixture into a serving bowl and crumble one-third of the goat cheese on top. Repeat two more times, finishing with goat cheese. Serve and enjoy!
How to Serve Farro Salad with Sizzled Garlic Dressing
This salad can be served warm or at room temperature. It’s a fantastic dish for gatherings, picnics, or just a cozy dinner at home. You can serve it on its own or as a side dish with grilled meats or fish.
How to Store Farro Salad with Sizzled Garlic Dressing
Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 3 days. You may need to add a splash of olive oil or vinegar before serving again to refresh the flavors.
Tips to Make Farro Salad with Sizzled Garlic Dressing
- Make sure to watch the farro closely while it cooks to ensure it does not become too soft.
- Feel free to adjust the amount of garlic in the dressing to suit your taste.
- To enhance the crunch, consider adding some nuts like toasted almonds or walnuts.
Variation
If you want to switch up the flavors, try adding different vegetables such as bell peppers or cucumbers. You can also swap the spinach for kale or arugula for a different taste.
FAQs
1. Can I use a different grain instead of farro?
Yes, you can substitute farro with quinoa, barley, or bulgur for a different flavor and texture.
2. Is this salad vegan?
By omitting the cheese or using a vegan cheese, this salad can easily be made vegan.
3. Can I make this salad ahead of time?
Absolutely! You can prepare the farro and dressing ahead of time. Just assemble the salad before serving to keep everything fresh.
This Farro Salad with Sizzled Garlic Dressing is not only delicious and vibrant but also an easy recipe that you can customize according to your tastes. Enjoy!
Farro Salad with Sizzled Garlic Dressing
Ingredients
Salad Ingredients
- 1 cup farro, dried, whole Note 1
- 1 cup apple cider vinegar Note 2
- 2 cups water
- 1 tsp cooking/kosher salt
- 400 g grape tomatoes or cherry tomatoes (14oz)
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 eschallot halved then finely sliced can substitute with 1/4 red onion (Note 3)
- 2 cups baby spinach roughly chopped (sub arugula/baby rocket)
- 80 g goats cheese or 120g/4oz Danish feta (Note 4)
Dressing Ingredients
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp garlic finely minced (~4 cloves)
- 2 tsp coriander seeds
- 1 ½ tsp cumin seeds
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Roast tomatoes and toast farro: Toss the tomatoes on a tray with olive oil, salt, and pepper. Spread the farro on a separate tray. Place both trays in the oven, with the farro on the top shelf and tomatoes on the bottom. Bake for 8 minutes, shaking the trays halfway through.
- Let the tomatoes cool on the tray while you prepare everything else.
- Put the toasted farro in a saucepan with the vinegar, water, and salt. Bring to a boil on high heat, then reduce to medium and let it simmer for 40-45 minutes.
- Drain any excess liquid, then transfer the farro to a large bowl.
- Pile the eschallots on top of the farro, and let it cool to room temperature.
Cooking
- Heat oil in a small pan over medium-low heat. Add the coriander and cumin, and cook for 30 seconds until golden and fragrant.
- Add the garlic and cook for another 30 seconds until golden.
Assembly
- Immediately pour the hot oil over the eschallots to semi-cook them. Toss with the farro.
- Add the spinach and toss again.
- Finally, add the roasted tomatoes and gently stir them through. Pour one-third of the mixture into a serving bowl and crumble one-third of the goat cheese on top. Repeat two more times, finishing with goat cheese.
