Tomato Arugula Farro Salad

This Tomato Arugula Farro Salad is fresh, hearty, and full of texture in the best way. Nutty farro gives the salad a satisfying chew, while juicy tomatoes and crisp cucumber keep it bright and refreshing. Peppery arugula adds freshness, and a warm garlic-herb dressing pulls everything together beautifully. It feels wholesome yet elevated, making it perfect for lunches, cookouts, or an easy side with grilled chicken, salmon, or steak.

Even better, this salad tastes fantastic freshly made and somehow even better the next day. Farro naturally absorbs flavor as it rests, which makes leftovers extra delicious. Finished with toasted walnuts and a little shaved Parmesan, it has just the right mix of freshness, richness, and crunch.

Recipe Yield: 6 servings

INGREDIENTS

1 cup uncooked farro
4 cups water or broth
2 cups cherry tomatoes, halved
1 cup chopped Persian cucumber
4 packed cups arugula
1/3 cup thinly sliced red onion
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup toasted walnuts, roughly chopped
1/3 cup shaved Parmesan cheese (optional)

For the Garlic Herb Dressing:
1/4 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, finely grated
1 tsp honey
3/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
Pinch red pepper flakes (optional)

INSTRUCTIONS

1. Cook the farro:
Rinse the farro well. Add it to a saucepan with water or broth and bring to a boil. Then reduce heat to medium-low, cover loosely, and simmer for 25–30 minutes, or until tender with a pleasantly chewy bite. Drain any excess liquid and let cool for 10–15 minutes.

2. Make the dressing:
Meanwhile, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, honey, salt, pepper, Italian seasoning, and red pepper flakes until smooth and combined.

3. Prep the salad:
Add tomatoes, cucumber, arugula, red onion, basil, parsley, and walnuts to a large serving bowl.

4. Dress the farro:
Add the slightly warm farro to a separate bowl and toss with about two-thirds of the dressing. This helps the grains absorb flavor beautifully.

5. Finish the salad:
Add the dressed farro to the vegetables and gently toss. Then drizzle with the remaining dressing and top with shaved Parmesan if using.

6. Serve:
Serve immediately for the freshest texture or chill for 20–30 minutes if you prefer a colder salad. Toss gently before serving.

Helpful Tips to Perfect This Recipe

• Dress the warm farro first: Slightly warm farro absorbs flavor much better than cold farro, making the salad taste more balanced and flavorful.
• Keep the arugula fresh: If making ahead, stir in the arugula right before serving so it stays bright and lightly peppery instead of wilting.
• Try feta for a twist: Parmesan adds richness, although crumbled feta works beautifully too and gives the salad a Mediterranean-inspired feel.