Farro Salad with Arugula, Cherry Tomatoes & Shaved Parmesan
If you have a pack of Farro, don’t let it sit in your pantry! Make this Farro Salad with spicy Arugula notes, sweet Cherry Tomatoes & Parmesan Flakes.
Servings: 4
Ingredients
- 1 ½ cup Farro uncooked
- 2 cups packed arugula
- 20 cherry tomatoes
- ⅓ cup shaved Parmesan
- Balsamic Vinegar
- Extra virgin olive oil
- Salt to taste
Instructions
- Cook farro according to the directions of the package. Usually it requires double volume of the water from the volume of farro and takes 15-20 minutes of cooking time. Run it under cold water to stop the cooking process and let cool completely.
This step, obviously can be done in advance. - Quarter cherry tomatoes. Small plum tomatoes could work equally well.
- In a large salad bowl mix farro grains with arugula leaves. Add tomato quarters.
- Season with olive oil, balsamic vinegar and a few pinches of salt.
- Add shaved Parmesan cheese before serving.
Notes
TIP 1: Toast Farro before cooking to reinforce the nutty flavor of the grains.
TIP 2: You can substitute Farro for rice in cold rice salads.