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Farro Salad with Sizzled Garlic Dressing Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/farro-salad-with-sizzled-garlic-dressing-recipe/