Farro Salad with Sizzled Garlic Dressing Recipe

Introduction

This Farro Salad with Sizzled Garlic Dressing is a vibrant and tasty dish that balances nutty grains, juicy roasted tomatoes, and a fragrant garlic-spice oil. It’s a refreshing and wholesome salad perfect for a light lunch or a flavorful side.

Ingredients

• 1 cup farro, dried, whole
• 1 cup apple cider vinegar
• 2 cups water
• 1 tsp cooking or kosher salt
• 400g (14oz, about 4 cups) grape tomatoes (or cherry tomatoes)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 eschallot, halved then finely sliced (or 1/4 red onion)
• 2 tightly packed cups baby spinach, roughly chopped (or arugula/baby rocket)
• 80g (3oz) goat cheese (or 120g/4oz Danish feta)
• 2 tbsp extra virgin olive oil
• 1 1/2 tbsp garlic, finely minced (about 4 cloves)
• 2 tsp coriander seeds
• 1 1/2 tsp cumin seeds

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) or 180°C fan.
2. Step 2: Toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the tomatoes on a baking tray. On a separate tray, spread the dry farro evenly.
3. Step 3: Place the farro tray on the top oven shelf and the tomatoes underneath. Roast both for 8 minutes, shaking the trays halfway through. The farro should become browned and nutty, and the tomatoes slightly wrinkled but intact.
4. Step 4: Let the tomatoes cool on the tray while you prepare the farro.
5. Step 5: Transfer the toasted farro to a saucepan. Add the apple cider vinegar, water, and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and cover. Simmer for 40 to 45 minutes until most liquid is absorbed and the farro is tender but still chewy. Add water if needed and cook longer for a softer texture. Drain any excess liquid and transfer farro to a large bowl.
6. Step 6: Scatter the thinly sliced eschallots on top of the farro and allow it to cool to room temperature.
7. Step 7: For the dressing, heat 2 tablespoons extra virgin olive oil in a small pan over medium-low heat. Add coriander and cumin seeds and toast for about 30 seconds until fragrant and lightly golden.
8. Step 8: Add minced garlic and cook another 30 seconds until lightly golden, careful not to burn the garlic.
9. Step 9: Immediately pour the hot scented oil over the eschallots to partially cook them, then toss to combine.
10. Step 10: Add the chopped baby spinach and toss again. Gently fold in the roasted tomatoes, allowing some to soften as you mix.
11. Step 11: To serve, layer one-third of the salad into a bowl, crumble one-third of the goat cheese over it, and repeat two more times, finishing with goat cheese on top. Enjoy!

Tips & Variations

• Use arugula or baby rocket instead of spinach for a peppery twist.
• For a vegetarian version, use Danish feta instead of goat cheese for a milder flavor.
• Adjust the garlic amount in the dressing to suit your preference; less for a subtle aroma, more for a stronger punch.
• Toast the coriander and cumin seeds lightly to enhance the dressing’s aroma, but watch closely so they don’t burn.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can gently reheat in a microwave for 30 seconds if desired. Note that the greens may wilt after storing, so you may want to add fresh spinach before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking or pearl farro instead of whole farro?

Yes, but cooking times will be shorter. Adjust simmering time accordingly and keep an eye on texture to avoid overcooking.

Is apple cider vinegar necessary in this recipe?

Apple cider vinegar adds a bright tang and depth of flavor to the farro. You can substitute with white wine vinegar or lemon juice if preferred, but the taste will vary slightly.

Farro Salad with Sizzled Garlic Dressing Recipe

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★★★★★

4.8 from 50 reviews

• Author: Noah
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious Farro Salad featuring nutty roasted farro, roasted grape tomatoes, and fresh baby spinach, tossed in a fragrant sizzling garlic, coriander, and cumin dressing. Finished with creamy goat cheese for a perfect balance of flavors and textures, this salad is a wholesome and satisfying dish ideal for any season.

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Ingredients

Scale 1x2x3x

Grains and Liquids

• 1 cup dried whole farro
• 1 cup apple cider vinegar
• 2 cups water
• 1 tsp kosher salt

Vegetables

• 400g / 14oz (4 cups) grape tomatoes (or cherry tomatoes)
• 1 eschallot, halved then finely sliced (or 1/4 red onion)
• 2 tightly packed cups baby spinach, roughly chopped (or arugula/baby rocket)

Fats and Oils

• 1 tbsp olive oil
• 2 tbsp extra virgin olive oil

Seasonings and Spices

• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 tbsp garlic, finely minced (~4 cloves)
• 2 tsp coriander seeds
• 1 1/2 tsp cumin seeds

Dairy

• 80g / 3oz goat cheese (or 120g / 4 oz Danish feta)

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Instructions

1. Preheat Oven: Set your oven to 200°C/400°F (180°C fan) to prepare for roasting the tomatoes and toasting the farro.
2. Roast Tomatoes and Toast Farro: Toss grape tomatoes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a baking tray. Spread dry farro evenly on a separate tray. Place the farro tray on the top rack and the tomato tray on the middle rack. Roast in the oven for 8 minutes, shaking the trays halfway through. The farro should develop a nutty brown color, and the tomatoes should wrinkle but retain their shape.
3. Cool Tomatoes: Remove the tomatoes from the oven and allow them to cool on the tray while preparing the rest of the ingredients.
4. Cook Farro: Transfer the toasted farro to a saucepan and add apple cider vinegar, water, and 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to medium, cover, and simmer for 40 to 45 minutes until the liquid is mostly absorbed and farro is tender but still slightly firm. Add more water during cooking if necessary. Drain any excess liquid and transfer farro to a large bowl. The mixture should have a pleasant tangy flavor from the vinegar.
5. Add Eschallots: Layer the finely sliced eschallots over the cooked farro and let the mixture cool to room temperature.
6. Prepare Sizzling Garlic Cumin Dressing: Heat 2 tablespoons extra virgin olive oil in a small pan over medium-low heat. Add coriander and cumin seeds and cook for about 30 seconds until lightly golden and aromatic. Add minced garlic and continue to cook for another 30 seconds until the garlic turns light golden.
7. Assemble Salad: Immediately pour the hot spiced oil over the eschallots to slightly cook them, then toss to combine. Add baby spinach and toss again. Gently fold in the roasted tomatoes, allowing some of them to collapse to release their juices. Layer about one-third of the salad into a serving bowl, crumble one-third of the goat cheese over it, and repeat twice more, finishing with crumbled goat cheese on top. Serve and enjoy immediately.

Notes

• Note 1: Whole dried farro needs soaking or toasting before cooking; toasting it enhances the nutty flavor.
• Note 2: Apple cider vinegar adds a tangy depth that complements the farro and dressing.
• Note 3: Eschallots can be substituted with a quarter of a red onion if unavailable.
• Note 4: Goat cheese can be replaced with Danish feta for a different but equally creamy texture.
• The salad can be served warm or at room temperature.
• Leftovers keep well in the refrigerator for up to 2 days but are best fresh.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Keywords: farro salad, roasted tomatoes, garlic cumin dressing, warm salad, Mediterranean salad, healthy grains, goat cheese salad