Tomato and Farro Salad With Arugula
Published July 5, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 1cup farro
- Kosher salt (such as Diamond Crystal) and black pepper
- ½cup thinly sliced oil-packed sun-dried tomatoes, plus ¼ cup of the oil reserved (or use extra-virgin olive oil)
- ¼cup white wine vinegar, plus more as needed
- 2tablespoons minced shallot
- 3cups halved cherry or grape tomatoes (about 1 pound)
- 4packed cups arugula leaves (about 4 ounces)
- ¼cup thinly sliced mint leaves, plus more small whole leaves, for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
143 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 349 milligrams sodium
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.
Powered byPreparation
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
islandcook
Delicious and filling. Used Trader Joes 10 minute farro which is a pantry staple for us.
Susan Bass
This is a wonderfully light and refreshing meal. My only edit was to serve this with burrata which was so satisfying.
Peggy
Really like this salad!! I think a roasted vegetable would have been a nice addition, maybe carrots or cauliflower, if you have it on hand. I made it as is, but added a little cumin, aleppo pepper, smoked paprika to it. I eliminated the oil entirely and just used what was already in the sun dried tomatoes that were soaked in oil. Really flavorful!
Minnie
Try adding pistachios
Claire
See also Farro with Blistered Tomatoes, Pesto and Spinach also on NYT. It’s great! And I often use arugula instead of spinach in that recipe.
Northwest cookie
This is great! I used freekeh and added some kale, feta and pistachios. Will be making this regularly. Yum!
Drgonzo777
I made this tonight and enjoyed it very much. Four stars. I left out the mint as it is not my favorite herb. Next time, I will cut the sun-dried tomatoes into dice instead of thin slices to better distribute the tomatoes.
Margaret
Excellent! Will become a standard in my rotation of grain based salads and sides.
HCW
Made according to recipe but slightly smaller proportions for 4 servings. Layered tomato/farro mix over arugula to preserve leftovers, added basil rather than mint and a handful of Romano. Perfect with grilled steelhead trout from Costco - and we have reruns!!
GPD
Love the taste and texture of wheat berries and wonder if they would work in this recipe as a substitution for the farro. Any thoughts?
Haley
Added mozzarella to this salad and it was fantastic! The flavors blend together surprisingly well.
Yeva
Not a wow in your mouth kind of salad, but nice and light, tasty, a good summer meal or side dish. The mint is so refreshing. I might even use more next time. Refrigerates well (even dressed) and made nice leftovers for lunch the next day.
Minnie
Fabulous. Next time I’ll use slightly more sundried tomatoes and more mint. A huge hit!
LAM
Very good much use less vinegar. As it is it's too acidic for my taste. Also, add the dressing a little at a time until it is to your liking. I added the dressing all at once and it seemed overdressed. That could have been because of too much vinegar.
DebA
Another excellent recipe for farro with tomatoes is from Deb Perelman of Smitten Kitchen: One-Pan Farro with Tomatoes (which is inspired by a recipe from Martha Stewart Living). My version is a combination of Deb's with this recipe. I love the ease of using one pan (as in Deb's), and the use of fresh veg in season. Variations are endless.
Susan Bass
This is a wonderfully light and refreshing meal. My only edit was to serve this with burrata which was so satisfying.
islandcook
Delicious and filling. Used Trader Joes 10 minute farro which is a pantry staple for us.
Private notes are only visible to you.
Advertisement
