Tomato and Farro Salad With Arugula
This fresh, summery salad comes together quickly and holds well, making it perfect for a picnic at the beach or a backyard barbecue. Sun-dried tomatoes add a punch of concentrated, tangy tomato flavor alongside bright and sweet cherry tomatoes. Peppery arugula serves as the base here, but you could certainly substitute any other soft green or lettuce. The grain is just as adaptable: Try quinoa, pearled barley or smoky freekeh if farro isn’t available.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
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, 1/2 teaspoon salt and 1/4 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.