Farro Salad with Sizzled Garlic Dressing Recipe

Introduction

This Farro Salad with Sizzled Garlic Dressing is a vibrant, wholesome dish full of nutty grains, roasted tomatoes, and a flavorful cumin-garlic oil. It’s perfect as a light lunch or a tasty side salad that pairs well with grilled meats or roasted vegetables.

Ingredients

• 1 cup farro, dried, whole
• 1 cup apple cider vinegar
• 2 cups water
• 1 tsp cooking/kosher salt
• 400g (14oz) grape tomatoes (or cherry tomatoes)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 eschallot, halved then finely sliced (substitute with 1/4 red onion)
• 2 tightly packed cups baby spinach, roughly chopped (substitute with arugula/baby rocket)
• 80g (3oz) goat’s 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 for fan ovens.
2. Step 2: Toss the 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. Place the farro on the top shelf and the tomatoes underneath in the oven. Roast both for 8 minutes, shaking the trays halfway through. The farro should develop a browned, nutty flavor, and the tomatoes should look slightly wrinkled but still hold their shape.
3. Step 3: Remove the tomatoes and allow them to cool on the tray while you prepare the rest.
4. Step 4: Transfer the toasted farro to a saucepan. Add the apple cider vinegar, water, and salt. Bring to a boil over high heat, then reduce to a simmer. Cover with a lid and simmer for 40 to 45 minutes, or until most of the liquid is absorbed and the farro is tender but still chewy. If needed, add more water and keep cooking until your preferred texture is reached. Drain any excess liquid and transfer the cooked farro to a large bowl. The farro should have a pleasantly tangy flavor from the vinegar.
5. Step 5: Scatter the sliced eschallots over the farro and let it cool to room temperature.
6. Step 6: For the dressing, heat 2 tablespoons of extra virgin olive oil in a small pan over medium-low heat. Add the coriander and cumin seeds and cook for about 30 seconds until they become lightly golden and fragrant. Add the minced garlic and cook for another 30 seconds until it is lightly golden.
7. Step 7: Immediately pour this hot oil mixture over the eschallots to lightly cook them. Toss everything together. Add the chopped spinach and toss again. Gently fold in the roasted tomatoes, allowing some to collapse slightly for extra flavor. Layer one-third of the mixture in a serving bowl and crumble one-third of the goat’s cheese on top. Repeat the layering two more times, finishing with the goat’s cheese. Serve and enjoy!

Tips & Variations

• Substitute eschallots with thinly sliced red onions if unavailable.
• Use arugula or baby rocket instead of spinach for a peppery bite.
• Try Danish feta in place of goat’s cheese for a creamier texture and tangier flavor.
• For a vegan option, omit the cheese and add toasted nuts like walnuts or pine nuts for crunch.
• Cook the farro a little longer if you prefer a softer texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best eaten fresh but can be served cold or at room temperature. If you prefer, gently reheat the farro portion before assembling and adding fresh ingredients to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, quick-cooking farro reduces cooking time but may have a slightly softer texture. Adjust cooking time accordingly and monitor to avoid overcooking.

How do I make sure the farro doesn’t get mushy?

Check the farro frequently toward the end of cooking and drain any excess liquid promptly. Cooking it until just tender but still firm to the bite ensures a satisfying texture in your salad.

Farro Salad with Sizzled Garlic Dressing Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

This vibrant Farro Salad with Sizzled Garlic Dressing features nutty roasted farro and oven-roasted grape tomatoes, combined with fresh baby spinach and tangy goat cheese. Enhanced by a fragrant cumin and coriander infused garlic oil, this dish offers a delightful balance of textures and flavors perfect for a hearty lunch or a wholesome dinner.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains and Liquids

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

Vegetables & Cheese

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

Oils, Spices & Seasonings

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

Instructions

1. Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan) to prepare for roasting and toasting.
2. Roast Tomatoes and Toast Farro: On one baking tray, toss the grape tomatoes with olive oil, salt, and pepper. Spread the farro in a single layer on a separate tray. Place the farro tray on the top shelf and the tomato tray underneath in the oven. Bake for 8 minutes, shaking the trays halfway through. Watch for the farro to brown and develop a nutty flavor while the tomatoes wrinkle slightly but retain their shape.
3. Cool Tomatoes: Allow the roasted tomatoes to cool on the tray as you continue with other preparations.
4. Cook Farro: Transfer the toasted farro to a saucepan and add apple cider vinegar, water, and salt. Bring the mixture to a boil over high heat, then reduce to medium and cover with a lid. Simmer for 40–45 minutes or until most of the liquid is absorbed and the farro achieves a chewy texture with no hard center. Add more water if necessary to adjust cooking. Drain any excess liquid, then transfer farro to a large bowl.
5. Add Eschallots: Scatter the sliced eschallots over the warm farro and allow the mixture to cool to room temperature, allowing flavors to meld.
6. Make Sizzling Garlic Cumin Dressing: In a small pan over medium-low heat, warm the extra virgin olive oil. Add the coriander and cumin seeds and cook for about 30 seconds until they turn light golden and release their aroma. Add the minced garlic and cook for an additional 30 seconds until lightly golden and fragrant.
7. Assemble Salad: Immediately pour the hot spiced oil over the eschallots in the farro bowl to gently cook them. Toss gently, then add the chopped spinach and toss again. Fold in the roasted tomatoes carefully, encouraging some tomato to break down for added flavor. Layer the salad and goat cheese in thirds in the serving bowl, crumbling cheese over each layer. Serve immediately and enjoy!

Notes

• Note 1: The toasting of farro before cooking enhances its nutty flavor and aroma.
• Note 2: Apple cider vinegar adds a subtle tang that brightens the salad’s overall taste.
• Note 3: Eschallots can be substituted with 1/4 red onion if preferred.
• Note 4: Goat cheese can be replaced with Danish feta for a different, equally delicious tang.
• Ensure not to overcook farro; it should be tender but maintain some chew for the best texture.

Keywords: farro salad, roasted tomatoes, garlic dressing, Mediterranean salad, healthy salad, vegetarian salad