Imagine a salad so vibrant and refreshing that it transports you straight to the sun-drenched hills of Italy with just one bite. This Tomato Salad with Crisped Farro isn't just another side dish – it's a culinary adventure that combines rustic charm, fresh ingredients, and a tantalizing texture that will revolutionize your meal prep. Whether you're a health-conscious foodie or someone looking to impress dinner guests, this recipe promises to elevate your cooking game and leave everyone craving more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup farro
- 2 large tomatoes, diced
- 1 cucumber, diced
- 2 cups arugula
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by rinsing the farro under cold water in a fine-mesh strainer. This helps to remove any dust or impurities.
- In a medium saucepan, bring 3 cups of water to a boil. Add a pinch of salt to the water for flavor.
- Add the rinsed farro to the boiling water. Reduce the heat to a simmer and cook for about 25-30 minutes, or until the farro is tender but still slightly chewy. Stir occasionally to prevent sticking.
- Once cooked, drain any excess water from the farro and set it aside to cool. You can spread it out on a baking sheet to cool faster.
- While the farro is cooking, prepare the vegetables. Dice the tomatoes and cucumber into bite-sized pieces. Place them in a large mixing bowl.
- Add the arugula to the bowl with the diced tomatoes and cucumber. Gently toss the ingredients together to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the Italian vinaigrette. Adjust the seasoning to taste.
- Once the farro has cooled, add it to the bowl with the vegetables. Pour the vinaigrette over the salad and toss everything together until well combined.
- For added texture, heat a skillet over medium heat. Add the cooled farro and toast it for about 5 minutes, stirring occasionally, until it becomes slightly crispy and golden brown.
- Remove the skillet from the heat and let the farro cool slightly before adding it back to the salad.
- Serve the tomato salad with the crisped farro on top, garnishing with additional salt and pepper if desired. Enjoy your fresh and flavorful Italian-inspired dish!
Tips
- Choose the ripest, most colorful tomatoes for maximum flavor impact.
- Toast the farro carefully to achieve that perfect golden crispness without burning.
- Let the salad sit for 10 minutes after dressing to allow flavors to meld together.
- Use high-quality extra virgin olive oil for the most authentic Italian vinaigrette.
- Feel free to add fresh herbs like basil or oregano for an extra flavor boost.
- For best results, use freshly ground black pepper and sea salt.
- If possible, use farm-fresh arugula for a peppery, crisp base to your salad.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 7g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
