Sizzled garlic farro salad is a satisfying grain salad with chewy farro, roasted tomatoes, tender spinach, and a warm dressing made by sizzling garlic and whole spices in olive oil.
The hot oil is poured straight over sliced shallot, which softens its sharp bite, and then everything is tossed together and layered with creamy goat cheese.
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Why This Sizzled Garlic Farro Salad Recipe Works
The farro is toasted in the oven before it is simmered, which deepens its nutty flavor and keeps the grains pleasantly chewy. It is a small step that adds a lot of character.
Cooking the grains in a mix of apple cider vinegar and water seasons them from the inside with a gentle tang. Draining afterward leaves the farro bright and lightly pickled rather than sharp.
The dressing is made by cooking coriander and cumin seeds and then garlic in olive oil until golden and fragrant. Pouring that hot oil over the shallot semi cooks it, so the flavor spreads through the whole bowl.
Ingredients for Sizzled Garlic Farro Salad
- 1 cup whole dried farro
- 1 cup apple cider vinegar
- 2 cups water
- 1 tsp kosher salt, for cooking the farro
- 14 oz grape tomatoes, or cherry tomatoes
- 1 tbsp olive oil
- 1/8 tsp kosher salt
- 1/4 tsp black pepper
- 1 shallot, halved and finely sliced, or 1/4 red onion
- 2 cups baby spinach, roughly chopped, or arugula
- 3 oz goat cheese, or 4 oz crumbled feta
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, finely minced, about 1 1/2 tbsp
- 2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
Farro. Whole dried farro has a nutty flavor and a chewy bite that holds up to a bold dressing.
Apple cider vinegar. Simmering the grains in vinegar and water adds a mild tang, and the liquid is drained away afterward.
Goat cheese. Creamy goat cheese melts slightly against the warm grains, and crumbled feta makes a firmer, saltier swap.
Whole spices. Coriander and cumin seeds turn fragrant and golden in the hot oil and give the dressing its earthy backbone.
Shallot. Finely sliced shallot softens under the hot oil, so it adds sweetness instead of a raw sharp edge.
How to Make Sizzled Garlic Farro Salad
1. Heat the oven. Preheat the oven to 400 degrees F.
2. Roast and toast. Toss the tomatoes with 1 tablespoon olive oil, the 1/8 teaspoon salt, and the pepper on one tray, and spread the farro on a second tray. Put the farro on the top shelf and the tomatoes on the bottom, then bake for 8 minutes, shaking both trays halfway through.
3. Cool the tomatoes. Leave the tomatoes to cool on the tray while you prepare the rest of the salad.
4. Simmer the farro. Combine the toasted farro, vinegar, water, and 1 teaspoon salt in a saucepan, bring to a boil over high heat, then reduce to medium and simmer for 40 to 45 minutes.
5. Cool the grains. Drain any liquid, move the farro to a large bowl, and pile the shallot on top. Let it cool to room temperature.
6. Sizzle the dressing. Warm 2 tablespoons extra virgin olive oil in a small pan over medium low heat, add the coriander and cumin seeds, and cook for 30 seconds until golden and fragrant. Add the garlic and cook another 30 seconds until golden.
7. Pour and toss. Pour the hot oil over the shallot, then toss it with the farro and fold in the spinach.
8. Layer the salad. Gently stir in the roasted tomatoes. Spoon one third of the salad into a serving bowl, crumble one third of the goat cheese over it, and repeat twice more, finishing with goat cheese.
How to Serve Sizzled Garlic Farro Salad
Serve the salad warm or at room temperature as a light lunch, or alongside oven baked BBQ chicken for a balanced dinner. It also pairs well with Moroccan lamb meatballs and Greek lemon potatoes on a Mediterranean style spread. Pour blueberry mojitos for a fresh drink to go with it.
How to Store and Reheat Sizzled Garlic Farro Salad
Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Refresh the flavors with a splash of olive oil or vinegar before serving, and let the salad come toward room temperature or warm it gently. Freezing is not recommended because the spinach and tomatoes turn watery.
Tips and Variations for Sizzled Garlic Farro Salad
Serve warm or cool. The salad tastes good warm or at room temperature, so plan around your meal.
Refresh leftovers. Add a splash of olive oil or vinegar before serving leftovers to bring back the brightness.
Swap the greens. Arugula adds a peppery edge in place of baby spinach.
Swap the cheese. Crumbled feta stands in for goat cheese with a saltier, firmer bite.
Mix in vegetables. Experiment with different vegetables or grains based on what you have on hand.
Watch the garlic. Cook the garlic only until golden, since it turns bitter if it darkens.
Use a small pan. A small pan keeps the oil deep enough to cover the seeds and garlic as they sizzle.
Food safety. Cool the cooked farro quickly and refrigerate leftovers within 2 hours; the University of Minnesota Extension leftovers guide has general storage advice.
Frequently Asked Questions About Sizzled Garlic Farro Salad
Can I use pearled farro for sizzled garlic farro salad?
Pearled farro cooks faster, so start checking it earlier and drain it as soon as it is tender but chewy. Whole farro gives the ideal texture here.
Why cook farro in vinegar for sizzled garlic farro salad?
The vinegar seasons the grains with a mild tang that balances the garlicky dressing. Draining afterward keeps the flavor gentle.
Can I make sizzled garlic farro salad ahead of time?
You can cook the farro and roast the tomatoes ahead, then make the hot dressing and assemble just before serving so the spinach stays fresh.
What can I use instead of goat cheese?
Crumbled feta works well and brings a salty, tangy bite.
Is the salad meatless?
Yes, as written it contains no meat, so it works as a light main or a side dish.
Sizzled Garlic Farro Salad with Roasted Tomatoes
Equipment
- Two baking trays
- Medium saucepan
- Small pan
Ingredients
Main Ingredients
- 1 cup whole dried farro
- 1 cup apple cider vinegar
- 2 cup water
- 1 tsp kosher salt for cooking the farro
- 14 oz grape tomatoes or cherry tomatoes
- 1 tbsp olive oil for the tomatoes
- ⅛ tsp kosher salt for the tomatoes
- ¼ tsp black pepper for the tomatoes
- 1 shallot halved and finely sliced, or 1/4 red onion
- 2 cup baby spinach roughly chopped, or arugula
- 3 oz goat cheese or 4 oz crumbled feta
- 2 tbsp extra virgin olive oil for the dressing
- 4 cloves garlic finely minced, for the dressing
- 2 tsp coriander seeds for the dressing
- 1 ½ tsp cumin seeds for the dressing
Instructions
Cooking
- Roast and toast. At 400 degrees F, bake the oiled tomatoes on the bottom shelf and the farro on the top shelf for 8 minutes, shaking the trays once.
- Simmer the farro. Simmer the toasted farro in the vinegar, water, and salt for 40 to 45 minutes, then drain.
- Cool with the shallot. Transfer the farro to a large bowl, pile the shallot on top, and cool to room temperature.
- Sizzle the dressing. Cook the coriander and cumin seeds in the olive oil for 30 seconds, add the garlic for 30 seconds more, and pour the hot oil over the shallot.
- Toss. Mix the oil through the farro, fold in the spinach, and stir in the roasted tomatoes.
- Layer and serve. Build the salad in three layers in a serving bowl, topping each with crumbled goat cheese.
