Sun-Dried Tomato and Pesto Farro Salad Recipe
Looking for a salad that bursts with flavor and texture? This sun-dried tomato and pesto farro salad is here to satisfy your cravings. Combining nutty farro with vibrant sun-dried tomatoes and fresh pesto, this dish is a perfect balance of chewy, tangy, and savory. It's a satisfying meal that's both wholesome and delicious.
Ingredients
- 1 cup farro, rinsed
- 3 cups water or vegetable broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup pine nuts, toasted
- 1 cup arugula or spinach, roughly chopped
- Salt and pepper, to taste
Instructions
- Cook the Farro: In a saucepan, combine farro and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until tender. Drain any excess liquid and set aside to cool.
- Mix the Salad: In a large bowl, combine cooked farro, sun-dried tomatoes, cherry tomatoes, and arugula or spinach. Pour in the pesto and mix until everything is evenly coated.
- Add Nuts and Cheese: Gently fold in the toasted pine nuts and feta cheese, if using. Season with salt and pepper to taste.
- Serve: Enjoy the salad immediately or refrigerate for an hour to let the flavors meld together. Serve chilled or at room temperature.
Cook’s tips
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, to enhance their nutty flavor.
- Make sure to drain the farro well after cooking to avoid a soggy salad.
- If you prefer a stronger pesto flavor, add an extra tablespoon of pesto and mix again.
- Let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
- For a more vibrant color, use a mix of red and yellow cherry tomatoes.
Substitutions
- Use quinoa or couscous instead of farro for a different grain texture.
- Swap arugula for baby spinach or mixed greens if you prefer a milder taste.
- Replace feta cheese with goat cheese or omit it for a dairy-free version.
- Use store-bought pesto if you don't have time to make your own.
- Substitute sun-dried tomatoes with roasted red peppers for a different flavor profile.
Storage & reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature. If desired, add a splash of lemon juice or olive oil to refresh the flavors before serving.
Frequently asked questions
Can I use a different grain instead of farro?
Yes, you can substitute farro with quinoa, couscous, or even barley. Adjust cooking times accordingly.
Is this salad suitable for meal prep?
Absolutely! It keeps well in the fridge for up to 4 days. Just store it in an airtight container and give it a stir before serving.
Can I make this salad vegan?
Yes, simply omit the feta cheese or use a vegan feta substitute. The rest of the ingredients are already plant-based.
Can I add protein to this salad?
Definitely! Grilled chicken, chickpeas, or white beans would be great additions to make it a more filling main dish.
