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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.
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.
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