Tomato and Farro Salad With Arugula
Published July 4, 2024
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup farro
Kosher salt (such as Diamond Crystal) and black pepper
½ cup thinly sliced oil-packed sun-dried tomatoes, plus ¼ cup of the oil reserved (or use extra-virgin olive oil)
¼ cup white wine vinegar, plus more as needed
2 tablespoons minced shallot
3 cups halved cherry or grape tomatoes (about 1 pound)
4 packed cups arugula leaves (about 4 ounces)
¼ cup thinly sliced mint leaves, plus more small whole leaves, for garnishing
Nutritional analysis per serving (6 servings)
27 grams carbs; 143 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 5 grams fiber; 349 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the farro in salted water according to package directions until al dente (about 30 minutes). Drain and rinse with cool water.
- Step 2
While the farro is cooking, in a large bowl, whisk together the sun-dried tomatoes and oil, plus the vinegar, shallot, ½ teaspoon salt and ¼ teaspoon pepper. Add the tomatoes and stir to coat.
- Step 3
Add the cooked farro and stir to combine.
- Step 4
Add the arugula and mint and toss gently to combine. (If serving more than 2 hours later, keep the arugula refrigerated until ready to toss with the rest of the salad.) Taste and add more salt, pepper and vinegar as desired.
- Step 5
Transfer to a serving platter, garnish with the small mint leaves and serve immediately, or cover, chill and serve within 2 hours.
Private Notes
Comments
I made this three days ago with no modifications and it was good, but a little bland. I made it again yesterday with a few changes--lemon juice instead of white wine vinegar, double the mint, and two large cloves of garlic crushed and mixed with the tomato mixture a couple hours before adding the arugula and serving the salad. It was much more delicious the second time.
Delicious and filling. Used Trader Joes 10 minute farro which is a pantry staple for us.
This is a wonderfully light and refreshing meal. My only edit was to serve this with burrata which was so satisfying.
So good! I used 10 minutes farro and prepped everything else while it was cooking. I love arugula but don’t love how difficult is it to eat so before I stirred it in, I used my kitchen shears to make the pieces a little smaller. The only change I made was to add a couple of ounces of cubed mozzarella. Excellently lunch!
I didn’t have white wine vinegar so I used red. I love the farro with arugula and the flavors, but I’m not a big fan of sun-dried tomatoes so I’ll eliminate next time. Any suggestions for substitutions? Served with roasted salmon and it paired nicely.
I found that the sun roasted tomatoes worked against the white wine vinegar. The acidity and sour notes to the salad weren’t balanced well and I found myself looking for more fresh tomatoes in my salad as opposed to the sun roasted ones… if I were to make the dish again, I’d likely avoid adding the sun roasted tomatoes, decrease the white wine vinegar substantially (or replace it with lemon juice like one user so generously suggested). Otherwise, I was very happy with this dish being my first introduction to farro. Very nice fiber to have when integrated with arugula and contemplated with mint.