Farro Salad with Sizzled Garlic Dressing Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan) to prepare for roasting and toasting.
- 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.
- Cool Tomatoes: Allow the roasted tomatoes to cool on the tray as you continue with other preparations.
- 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.
- Add Eschallots: Scatter the sliced eschallots over the warm farro and allow the mixture to cool to room temperature, allowing flavors to meld.
- 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.
- 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
