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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 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
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.
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.