Farro Salad with Basil Vinaigrette
User Reviews
4.4
Farro Salad with Basil Vinaigrette
Description
This Farro Salad features cooked farro as the grain base, which is slightly chewy and nutty. Mixed into it are cannellini beans for creaminess, sun-dried tomatoes that add a concentrated sweetness and acidity, mozzarella balls providing a mild, milky element, and fresh baby arugula leaves contributing peppery notes. The salad is tossed with a basil vinaigrette made from fresh basil, olive oil, red wine vinegar, shallots, salt, and pepper, which emulsifies into a vibrant dressing that coats the ingredients evenly.
The combination of flavors balances earthiness and tang, with the fresh basil providing an aromatic lift. The texture plays between the soft beans and mozzarella, chewy farro, and crisp arugula. This salad is suitable served chilled or at room temperature and can complement grilled meats or stand alone as a light meal.
Leftovers should be kept refrigerated in an airtight container and eaten within three days to maintain freshness and texture integrity. Alternatives to farro such as barley or gluten-free options like quinoa and brown rice may be used as noted for dietary preferences.
Ingredients
- 1 cup farro dry
- 1 ⅓ cup cannellini beans 15 oz can, drained and rinsed
- ¼ cup sun-dried tomato ones that are red instead of brownish in color, chopped
- 1 cup mozzarella cheese also called pearled mozzarella I think, mini balls
- 4 cups arugula baby
- sea salt to taste, additional
- black pepper to taste, additional
Basil Vinaigrette
- 1 cup basil slightly chopped, packed
- ½ cup olive oil
- 3 Tablespoon red wine vinegar
- ¼ cup shallot
- ½ teaspoon salt sea salt
- ⅛ teaspoon black pepper ground
Instructions
- Cook farro according to package. You should end up with a little over 2 cups of cooked farro once cooked and drained. Run under cold water to cool. Drain well.
- Add all dressing ingredients into a high powered blender and blend for at least 1 minute, or until basil is really chopped up and dressing is emulsified. Yield: little less than 3/4 cup total
- Add cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls and arugula into a bowl. Add dressing and toss. Taste and add more salt and pepper, if desired. Serve right away or chill in the fridge before serving. Recipe will keep up to 3 days in the fridge.
Notes
- If needed, swap farro with barley, quinoa, or brown rice for different grains or gluten-free options.
- Store leftovers in an airtight container in the refrigerator and consume within three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 419kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 579mg | 24% |
| Potassium | 480mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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