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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Set your oven to 200°C/400°F (180°C fan) to prepare for roasting the tomatoes and toasting the farro.
- 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.
- Cool Tomatoes: Remove the tomatoes from the oven and allow them to cool on the tray while preparing the rest of the ingredients.
- 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.
- Add Eschallots: Layer the finely sliced eschallots over the cooked farro and let the mixture cool to room temperature.
- 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.
- 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
