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 perfect as a light lunch or a side at dinner. You’ll find it easy to whip up and even easier to enjoy.
This farro salad is not just nutritious; it’s also a delightful mix of flavors. The chewy farro pairs beautifully with the tangy sun-dried tomatoes and the fragrant basil pesto, making each bite memorable. If you’re aiming for a dish that stands out in both taste and presentation, this salad has you covered.
Imagine a bowl filled with colorful ingredients that not only looks good but also provides a satisfying and filling meal. This recipe is perfect for meal prep, as it holds up well in the fridge and tastes even better the next day.
Delicious Sun-Dried Tomato and Pesto Farro Salad
This salad features hearty farro that is cooked to perfection and mixed with sun-dried tomatoes, fresh basil pesto, and your choice of vegetables. The dish is light yet filling, offering a delightful combination of chewy and tender textures that makes it an excellent addition to any meal.
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 and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 290kcal
- Fat: 15g
- Protein: 9g
- Carbohydrates: 32g
