Description
A refreshing and wholesome Farro Salad with a vibrant basil vinaigrette, featuring tender cooked farro, creamy cannellini beans, sun-dried tomatoes, mini mozzarella balls, and peppery baby arugula. Perfect served immediately or chilled, this salad combines nutty grains with fresh herbs and tangy dressing for a satisfying vegetarian meal or side dish.
Ingredients
Salad
- 1 cup dry farro
- 1 ⅓ cups cannellini beans (15 oz can, drained and rinsed)
- ¼ cup chopped sun-dried tomatoes (red ones, not brownish)
- 1 cup mini mozzarella balls (pearled mozzarella)
- 4 cups baby arugula
- Additional sea salt and pepper (to taste)
Basil Vinaigrette Dressing
- 1 cup packed basil (slightly chopped)
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- ¼ cup shallot
- ½ teaspoon sea salt
- ⅛ teaspoon ground pepper
Instructions
- Cook Farro: Cook the farro according to the package instructions until tender, which usually yields just over 2 cups of cooked farro. After draining, rinse under cold water to cool and drain well to prevent sogginess.
- Prepare Dressing: Combine all the dressing ingredients—basil, olive oil, red wine vinegar, shallot, sea salt, and ground pepper—in a high-powered blender. Blend thoroughly for at least one minute, ensuring the basil is finely chopped and the dressing is well emulsified. This will yield just under ¾ cup of dressing.
- Combine Salad Ingredients: In a large bowl, add the cooled cooked farro, cannellini beans, chopped sun-dried tomatoes, mini mozzarella balls, and baby arugula. Pour the basil vinaigrette over the salad and toss gently to coat everything evenly.
- Season and Serve: Taste the salad and add additional sea salt and pepper as desired. You can serve the salad immediately or chill it in the refrigerator to meld flavors. It will keep fresh for up to 3 days when refrigerated.
Notes
- This salad can be made ahead and tastes great chilled or at room temperature.
- You can substitute fresh mozzarella for mini mozzarella balls if unavailable.
- If you prefer a nuttier flavor, toast the farro lightly before cooking.
- Adjust the amount of red wine vinegar in the dressing to your preferred level of acidity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Blending
- Cuisine: Italian
