4.4 from 273 votes
Farro Salad with Basil Vinaigrette
Farro Salad with Basil Vinaigrette is a hearty grain salad that combines cooked farro, cannellini beans, sun-dried tomatoes, mozzarella pearls, and fresh arugula. Tossed in a basil and red wine vinegar dressing, the salad offers a mix of nutty, tangy, and fresh flavors. The contrasting ingredients create a satisfying texture and a bright herbaceous finish, making it a versatile side dish or light main course.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
419 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 419
% 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.