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This vibrant spring farro salad celebrates fresh seasonal produce with hearty ancient grains for a nutritious meal that works beautifully as a standalone lunch or dinner side. The combination of chewy farro, protein-packed chickpeas, and crisp vegetables creates a satisfying texture contrast while the herbs add brightness to every bite.
I first created this salad for a spring picnic when I needed something that could withstand sitting out for a few hours. Now it's become my go-to contribution for potlucks because it always disappears quickly and friends constantly request the recipe.
Ingredients
- Farro: This ancient grain has a wonderful nutty flavor and delightful chewy texture that holds up well to dressing without getting soggy
- Chickpeas: Adds protein and creates a more substantial dish while contributing creamy texture contrast
- Feta cheese: The briny tanginess cuts through the earthiness of the grains look for authentic Greek or Bulgarian varieties for the best flavor
- Persian cucumbers: These smaller varieties have fewer seeds and crisper texture than standard cucumbers
- Radishes: Provides a peppery crunch and beautiful pop of color slice them thin for the best texture
- Fresh herbs: Dill and mint create the signature springtime flavor profile of this dish use the freshest you can find
- Olive oil: Forms the base of our simple dressing use a good quality extra virgin variety for best results
- Lemon juice: Brightens the entire dish with necessary acidity that balances the richness of the farro and feta
- Dijon mustard: Acts as an emulsifier for the dressing while adding subtle complexity
Step-by-Step Instructions
- Cook the Farro:
- Add farro to a large pot of generously salted water and bring to a boil. Reduce heat to maintain a gentle simmer and cook for 25 to 30 minutes until tender but still slightly chewy. The cooking time may vary based on the type of farro you use pearled farro cooks faster than whole grain varieties. Once cooked, drain thoroughly in a fine mesh strainer and rinse under cold water to stop the cooking process and cool it down quickly.
- Prepare the Dressing:
- While the farro cooks, combine olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt and pepper in a small bowl. Whisk vigorously until fully emulsified and slightly thickened. The mustard helps bind the oil and lemon juice together for a smooth consistency that coats the ingredients evenly. Taste and adjust seasoning if needed.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled farro with drained chickpeas, crumbled feta, sliced cucumbers, thinly sliced radishes, minced shallot, and freshly chopped herbs. The key is ensuring the farro is completely cooled before adding other ingredients to prevent wilting the herbs or softening the crisp vegetables.
- Dress and Season:
- Pour the prepared dressing over the salad ingredients and gently fold everything together until evenly coated. Use a light touch to avoid breaking down the feta or crushing the vegetables. Taste the dressed salad and adjust with additional salt, pepper or a squeeze of fresh lemon juice as needed. Remember that the flavors will develop further as the salad sits.
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This recipe reminds me of the first community garden plot I maintained. The radishes were always the first vegetables ready for harvest and I would eagerly incorporate them into spring meals to celebrate the season. The combination of farro and fresh herbs became my signature dish for neighborhood gatherings.
Make It Your Own
This salad welcomes countless variations depending on what you have available. For autumn, swap the radishes and cucumbers for roasted butternut squash and dried cranberries. Summer calls for cherry tomatoes and grilled zucchini. The farro base stays constant while the seasonal produce creates entirely new flavor experiences throughout the year. You can also experiment with different herbs like basil, parsley, or tarragon to create unique flavor profiles.
Serving Suggestions
Serve this farro salad at room temperature for the best flavor experience. It makes an excellent side dish alongside grilled salmon or chicken for a complete meal. For a vegetarian dinner, pair it with grilled halloumi cheese or a simple soup. The salad is substantial enough to serve as a main course for lunch, especially when packed for workday meals. Consider adding avocado slices just before serving for extra richness.
Storage Tips
Store leftover salad in an airtight container in the refrigerator for up to three days. The flavors actually improve after a day as the dressing permeates the ingredients. If preparing ahead for meal prep, consider keeping the dressing separate until ready to serve to maintain maximum freshness of the vegetables. When ready to enjoy refrigerated leftovers, allow the salad to sit at room temperature for about 15 minutes to take the chill off for better flavor.
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This dish brings vibrant flavors and textures together effortlessly, making it a joy to prepare and share.
Frequently Asked Questions
- → Can I make this farro salad ahead of time?
Yes! This salad is perfect for meal prep and actually tastes even better after the flavors have had time to meld. You can prepare it up to 3 days in advance and store in the refrigerator in an airtight container.
- → What can I substitute for farro if I need a gluten-free option?
For a gluten-free alternative, you can substitute the farro with quinoa, brown rice, or certified gluten-free oats. The cooking times will vary depending on your grain of choice, so adjust accordingly.
- → How do I know when farro is properly cooked?
Properly cooked farro should be chewy but tender, with a slight bite (al dente). It typically takes about 25-30 minutes of simmering. If you prefer softer farro, you can cook it a few minutes longer.
- → Can I add protein to make this a more substantial meal?
Absolutely! While the chickpeas and feta already provide protein, you can add grilled chicken, salmon, tuna, or hard-boiled eggs to make it more substantial. For a plant-based option, try adding edamame or additional legumes.
- → What herbs can I substitute if I don't have dill or mint?
If you don't have dill or mint, you can substitute with fresh parsley, basil, chives, or cilantro. Each herb will give the salad a different flavor profile, but all work beautifully with the other ingredients.
- → Can I use other vegetables in this salad?
This salad is very adaptable! Try adding cherry tomatoes, bell peppers, avocado, artichoke hearts, olives, or roasted vegetables like zucchini or eggplant. You can customize based on seasonal availability or personal preference.