Private School Directory
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Farro with Arugula, Feta, and Lemon Vinaigrette

Farro with Arugula, Feta, and Lemon Vinaigrette

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 is a crunchy, chewy, creamy, herby, zippy gem of a salad. 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.

Ingredients: 

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

Recipe directions: 

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.

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.