Farro Salad with Sizzled Garlic Dressing Recipe

Introduction

This Farro Salad with Sizzled Garlic Dressing offers a delightful combination of nutty grains, roasted tomatoes, and vibrant greens. Enhanced by a warm, aromatic dressing and creamy goat cheese, it’s a tasty and wholesome dish perfect for any meal.

Ingredients

• 1 cup farro, dried, whole (Note 1)
• 1 cup apple cider vinegar (Note 2)
• 2 cups water
• 1 tsp cooking/kosher salt
• 400g / 14oz (4 cups) grape tomatoes (or cherry tomatoes)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 eschallot, halved then finely sliced (substitute 1/4 red onion) (Note 3)
• 2 tightly packed cups baby spinach, roughly chopped (substitute arugula/baby rocket)
• 80g / 3oz goat cheese (or 120g / 4oz Danish feta) (Note 4)
• 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 (180°C fan).
2. Step 2: Toss the tomatoes on a tray with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the farro 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 both trays halfway through. The farro should be browned with a nutty flavor, and the tomatoes slightly wrinkled but still intact.
3. Step 3: Remove the trays from the oven and let the tomatoes cool on the tray while preparing the rest.
4. Step 4: Place the toasted farro in a saucepan with apple cider vinegar, water, and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium and cover with a lid. Simmer for 40 to 45 minutes, or until most of the liquid is absorbed and the farro is tender but with a slight bite. Add more water if needed and cook longer if you prefer it softer. Drain any excess liquid and transfer the farro to a large bowl.
5. Step 5: Scatter the sliced eschallots on top of the farro and let the mixture cool to room temperature.
6. Step 6: For the dressing, heat 2 tablespoons extra virgin olive oil in a small pan over medium-low heat. Add coriander and cumin seeds, cooking for about 30 seconds until they turn light golden and fragrant. Add the minced garlic and cook for another 30 seconds until lightly golden; be careful not to burn it.
7. Step 7: Immediately pour the hot spiced oil over the eschallots to gently cook them. Toss the farro mixture, then add the chopped spinach and toss again. Gently fold in the roasted tomatoes, allowing some to break down slightly.
8. Step 8: To serve, layer one-third of the farro mixture into a bowl, crumble one-third of the goat cheese over it, and repeat two more times, finishing with goat cheese on top. Serve and enjoy!

Tips & Variations

• Use Danish feta instead of goat cheese for a tangier flavor and firmer texture.
• Substitute baby spinach with arugula or baby rocket for a peppery bite.
• Toast the coriander and cumin seeds carefully to avoid burning and ensure maximum aroma.
• For extra freshness, add chopped fresh herbs like parsley or cilantro before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may settle, so give it a gentle stir before serving. It’s best enjoyed at room temperature or slightly chilled. The salad can also be eaten cold without reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use quick-cooking or pearled farro, but adjust the cooking time accordingly—these will cook faster and may require less simmering time.

What if I don’t have apple cider vinegar?

You can substitute apple cider vinegar with white wine vinegar or lemon juice for a similar tangy effect in the cooking liquid.

Farro Salad with Sizzled Garlic Dressing Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

A vibrant and wholesome Farro Salad featuring nutty toasted farro, roasted grape tomatoes, baby spinach, and tangy goat cheese, all brought together with a fragrant sizzled garlic, cumin, and coriander seed dressing. This dish offers a delightful balance of textures and flavors, perfect for a nutritious lunch or dinner.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 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 and Herbs

• 400g / 14oz (4 cups) grape tomatoes (or cherry tomatoes)
• 1 eschallot, halved then finely sliced (substitute: 1/4 red onion)
• 2 tightly packed cups baby spinach, roughly chopped (or arugula/baby rocket)

Oils and 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

Cheese

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

Instructions

1. Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan) to prepare for roasting the tomatoes and toasting the farro.
2. Roast Tomatoes and Toast Farro: Toss the grape tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a tray. Spread the farro on a separate tray. Place the farro on the top shelf and the tomatoes underneath in the oven. Bake for 8 minutes, shaking both trays halfway through. The farro should turn browned and nutty, while the tomatoes become slightly wrinkled but hold their shape.
3. Cool Tomatoes: Remove the tomatoes from the oven and let them cool on the tray while you prepare the farro.
4. Cook Farro: Transfer the toasted farro to a saucepan. Add 1 cup apple cider vinegar, 2 cups water, and 1 tsp salt. Bring to a boil over high heat, then reduce to medium heat and cover with a lid. Simmer for 40 to 45 minutes or until most of the liquid is absorbed and the farro is tender with a slight bite. Add more water if needed and continue cooking to desired texture. Drain any excess liquid and transfer the cooked farro to a large bowl. The farro will have a tangy note from the vinegar.
5. Add Eschallots: Scatter the sliced eschallots over the farro and allow the salad to cool to room temperature.
6. Make Sizzling Garlic Cumin Dressing: Heat 2 tbsp extra virgin olive oil in a small pan over medium-low heat. Add 2 tsp coriander seeds and 1 1/2 tsp cumin seeds, cooking for about 30 seconds until they turn light golden and aromatic. Add the minced garlic and cook another 30 seconds until lightly golden, taking care not to burn the garlic.
7. Assemble the Salad: Immediately pour the hot spiced oil over the eschallots to semi-cook them, then toss the salad. Add the chopped baby spinach and toss again. Gently fold in the roasted tomatoes, allowing some to collapse for added juiciness. Layer one-third of the salad into a serving bowl, crumble one-third of the goat cheese over it, and repeat two more times, finishing with the goat cheese on top. Serve immediately and enjoy!

Notes

• Note 1: Whole farro can be substituted with pearled farro for faster cooking, adjusting cooking time accordingly.
• Note 2: Apple cider vinegar adds a bright tangy note; you may substitute with white wine vinegar if unavailable.
• Note 3: Eschallots can be replaced with finely sliced red onions if preferred.
• Note 4: Goat cheese provides a creamy texture; Danish feta is a suitable alternative offering a saltier flavor.

Keywords: Farro Salad, Roasted Tomatoes, Garlic Dressing, Healthy Salad, Mediterranean Salad, Goat Cheese Salad