Description
This vibrant Farro Salad with Sizzled Garlic Dressing is a hearty and flavorful dish featuring nutty toasted farro cooked in tangy apple cider vinegar, roasted grape tomatoes, fresh baby spinach, and creamy goat cheese. The star of the salad is the aromatic sizzled garlic, coriander, and cumin oil that is poured over thinly sliced eschallots, giving the salad a warm, fragrant kick. Perfect as a wholesome lunch or a side dish, this salad balances textures and flavors beautifully.
Ingredients
Scale
Grain and Vinegar
- 1 cup farro, dried, whole
- 1 cup apple cider vinegar
- 2 cups water
- 1 tsp kosher salt
Roasted Tomatoes
- 400g/14oz (4 cups) grape tomatoes or cherry tomatoes
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Salad Vegetables and Cheese
- 1 eschallot, halved then finely sliced (or 1/4 red onion)
- 2 tightly packed cups baby spinach, roughly chopped (or arugula/baby rocket)
- 80g/3oz goat cheese (or 120g/4oz Danish feta)
Sizzled Garlic Cumin Dressing
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp garlic, finely minced (~4 cloves)
- 2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
Instructions
- Preheat Oven: Preheat your oven to 200°C/400°F (180°C fan) to prepare for roasting and toasting.
- Roast Tomatoes and Toast Farro: Toss the grape tomatoes with olive oil, salt, and pepper on a baking tray. Spread the uncooked farro evenly on a separate tray. Place the farro on the top shelf and the tomatoes on the shelf below in the oven. Roast and toast for 8 minutes, shaking the trays halfway through. The farro should develop a browned, nutty flavor and the tomatoes should become slightly wrinkled but remain intact.
- Cool Tomatoes: Remove the tomatoes from the oven and let them cool on the tray while preparing other ingredients.
- Cook Farro: Transfer the toasted farro into a saucepan along with the apple cider vinegar, water, and salt. Bring to a boil over high heat, then reduce to medium heat and cover with a lid to simmer for 40-45 minutes. Cook until the liquid is mostly absorbed and the farro is tender yet chewy. Add more water and continue cooking if needed. Drain any excess liquid and transfer the cooked farro to a large bowl. It will have a slightly tangy flavor from the vinegar.
- Add Eshallots: Pile the thinly sliced eschallots on top of the farro and allow the mixture to cool to room temperature.
- Prepare Sizzling Garlic Cumin Dressing: Heat extra virgin olive oil in a small pan over medium-low heat. Add coriander and cumin seeds and toast for about 30 seconds until they are light golden and fragrant. Add the minced garlic and cook for another 30 seconds until the garlic is light golden, being careful not to burn it.
- Assemble Salad: Immediately pour the hot spiced oil over the eschallots to slightly cook them. Toss well. Add the chopped baby spinach and toss again. Gently fold in the roasted tomatoes, allowing some to collapse slightly to release flavor. In a serving bowl, layer about one-third of the salad, then crumble one-third of the goat cheese over the top. Repeat twice more, finishing the salad with a goat cheese topping. Serve and enjoy!
Notes
- Note 1: For quicker cooking, use pearled farro but expect less chewiness and nuttiness.
- Note 2: Apple cider vinegar adds a tangy flavor to the farro, mimicking the effect of salad dressings.
- Note 3: Eshallots can be substituted with a quarter of a red onion if unavailable.
- Note 4: Danish feta is a good substitute for goat cheese if you prefer a slightly different tang and texture.
- Toast the farro carefully to avoid burning and to bring out the nutty flavor.
- If you prefer a softer grain texture, cook the farro a bit longer with additional water.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: farro salad, roasted tomatoes, sizzled garlic dressing, Mediterranean salad, healthy salad, vegetarian, whole grain salad
