If you have been reading my blog for a little bit, you may already know how much I like to shop the bulk bins at the store. This salad is actually a result of such shopping! I had come across several blogs posting about this new grain called farro. Farro is an ancient grain in the same family as wheat. When cooked, it reminds me a lot of wheat berries since it stays satisfyingly chewy after cooking and has a bit of a nutty flavor. Some use it as a substitute for rice in dishes – even risotto!
When I am getting tired of my standard salad of leafy greens and beans, I like to try out a new grain based one. Grain based salads are great for busy work weeks because I can make up a big salad on the weekend and just portion out individual servings each day. If you can’t find farro at a store near you, feel free to substitute with brown rice, quinoa, or wheat berries.Print
Farro adds a delightfully chewy addition to this grain based salad that is packed with flavor.
- For the Farro:
- 1 Cup Farro
- 2 1/2 Cups Water or Vegetable Broth
- For the Dressing:
- 3 Tablespoons Olive Oil
- 4 Tablespoons Balsamic Vinegar
- 2 Cloves Garlic, Minced
- 1 Teaspoon Maple Syrup (optional)
- Dash of Salt and Pepper
- For the Salad:
- 4 Cups Arugula
- 2 Ounces Mozzarella Cheese
- 1 Cup Halved Cherry Tomatoes
- To make the farro, heat the water and farro together in a medium saucepan over medium-high heat. Bring to a simmer and cook for 40-45 minutes or until the liquid has been absorbed and the farro is chewy but no longer hard. Set aside to cool.
- Place all the dressing ingredients into a jar and shake well to combine.
- To make the salad, place the farro, tomatoes, cheese, and arugula in a large bowl. Pour dressing over top and toss to coat.