Farro Salad—a mix of farro, chickpeas, sun-dried tomatoes, arugula, and golden raisins, it hits all the right notes. Savory with just a touch of sweetness.
We’ve been going to the Marietta Square Farmers’ Market just about every weekend, and one of my favorite booths, Simply Fresh Market, has several healthy salad options, one of which is a farro salad with arugula. I’ve bought it several times, and finally decided to make it myself, albeit with several changes. The salad at the market has farro and garbanzo beans, and slight bits of arugula and sun-dried tomatoes and a few golden raisins. It’s good, but not a whole lot of flavor. I thought I could ramp it up with lots more herbs and give it mouth bursting flavor.
My farro salad turned out wonderfully and David declared, “It’s like eating the garden!” We both loved it and consumed it in just a couple of days. The salad is light, flavorful and healthy—perfect as a main dish or a side with grilled fish or chicken.
How to Make Farro Salad
Start with 2 cups of cooked farro and 1 cup of garbanzo beans.
Add one cup of coarsely chopped arugula.
You could add just about any herbs to this farro salad. I used basil, parsley, mint, and rosemary. I also added chopped sun-dried tomatoes and golden raisins, which are in the Simply Fresh version also. I used more because I wanted the salad to pop with flavor.
Dump everything in the bowl, add salt and pepper and olive oil and gently stir.
That’s it. Easy and delicious farro salad, my favorite kind of meal!
- 2 cups cooked farro
- 1 cup garbanzo beans
- 1/2 cup sundried tomatoes, chopped
- 1 cup coarsely chopped arugula
- 1/2 cup coarsely chopped basil
- 1/4 cup chopped parsley
- 1/2 cup golden raisins
- 1 tablespoon chopped mint
- 1 tablespoon chopped rosemary
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- Mix together the farro and beans.
- Gently stir in the remaining ingredients.
Keeps in fridge for several days but tastes best the first couple of days.