Farro with Arugula, Feta, and Lemon Vinaigrette

Fall schedules have set in and we are once again thinking about yummy salads to keep in the fridge and lunch on all week long. Here is one that will forever hold a top place on my list of faves.

Farro with Arugula, Feta, and Lemon Vinaigrette is a crunchy, chewy, creamy, herby, zippy gem of a salad. Dare I say lunchtime salad perfection? I think yes. Farro is a super-sturdy grain that soaks up the lemony vinaigrette and keeps its chewy texture when left in the fridge to wait for you. Arugula is also strong enough to withstand a few days in dressing, making this a salad with staying power. When it’s tossed in, feta mingles with the vinaigrette and adds a little creaminess to the dressing. Peas, sunflower seeds, and cherry tomatoes complete the picture.

On the run with a quick pop into the kitchen or busy at your desk? This is your lunch.

Farro with Arugula, Feta, and Lemon Vinaigrette is a crunchy, chewy, creamy, herby, zippy gem of a salad.

Farro with Arugula, Feta, and Lemon Vinaigrette

2 tablespoons freshly squeezed lemon juice
½ teaspoon Dijon mustard
½ teaspoon minced fresh dill
½ teaspoon minced fresh thyme
¼ cup olive oil
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 cups baby arugula
2 cups farro, cooked according to package directions and cooled
½ cup frozen peas, thawed
4 ounces feta
¼ cup roasted, salted sunflower seeds
1 cup halved cherry tomatoes

To make the vinaigrette, whisk the lemon juice, mustard, dill, and thyme together. Slowly whisk in the olive oil, then season with salt and pepper.

Place the arugula in a large bowl. Add the farro, peas, feta, sunflower seeds, and cherry tomatoes, and toss. Drizzle with the vinaigrette and toss again. Season to taste with salt and pepper.