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If you love wholesome grains bursting with vibrant flavors, you are going to fall head over heels for this Farro Salad with Sizzled Garlic Dressing Recipe. Imagine nutty, toasted farro mingling with roasted grape tomatoes and fresh baby spinach, all brought alive by a mouthwatering dressing richly laced with sizzling garlic, cumin, and coriander. It’s a celebration of textures and tastes—earthy, tangy, slightly spicy, and creamy—all tossed together to create a salad that’s as stunning as it is satisfying. Whether you’re looking for a hearty side or a wholesome main, this recipe truly shines and never fails to impress.
Ingredients You’ll Need
Gathering the right ingredients for this Farro Salad with Sizzled Garlic Dressing Recipe is a simple joy. Each component plays a key role, whether it’s the hearty texture of farro, the bright juiciness of roasted tomatoes, or the warm aromatic notes from the garlic and spice-infused oil.
- 1 cup farro, dried whole: The star grain, providing a chewy, nutty base that holds all the flavors wonderfully.
- 1 cup apple cider vinegar: Adds a wonderful tanginess that balances the earthiness of farro.
- 2 cups water: For cooking the farro to tender perfection.
- 1 tsp kosher salt: Enhances all the flavors gently without overwhelming.
- 400g/14oz grape tomatoes: Roasts up beautifully to give a slight sweetness and juicy pop.
- 1 tbsp olive oil: For roasting the tomatoes and toasting the farro, giving depth and richness.
- 1/4 tsp salt and pepper: Basic seasoning to bring out natural tastes.
- 1 eschallot, halved then thinly sliced: Adds a sharp, slightly sweet bite that’s softened by sizzling in the dressing.
- 2 tightly packed cups baby spinach, chopped: Provides fresh, tender greens that balance the salad’s texture and flavor.
- 80g/3oz goat cheese: Creamy and tangy, it melts a little into the warm farro creating luscious pockets of flavor. (Optionally Danish feta for a saltier twist)
- 2 tbsp extra virgin olive oil: The base for that unforgettable sizzled garlic dressing.
- 1 1/2 tbsp finely minced garlic (~4 cloves): The bold hero of the dressing, releasing fragrant and toasty notes when cooked.
- 2 tsp coriander seeds: Toasted lightly to add warmth and subtle citrus undertones.
- 1 1/2 tsp cumin seeds: Enhances the dressing with smoky, earthy spice.
How to Make Farro Salad with Sizzled Garlic Dressing Recipe
Step 1: Preheat Your Oven
Start by warming your oven to 200°C/400°F (180°C fan). This temperature is perfect for roasting the tomatoes and toasting the farro, drawing out rich flavors that will truly elevate your salad.
Step 2: Roast Tomatoes and Toast Farro
Toss your grape tomatoes with olive oil, salt, and pepper on one tray, while spreading the dry farro evenly on another. Place both trays in the oven—farro on the top shelf to toast and tomatoes underneath to roast. After about 8 minutes and a tray shake, your farro should have that irresistible browned nuttiness and your tomatoes should be slightly wrinkled but beautifully intact.
Step 3: Cool Tomatoes
Let those roasted tomatoes rest on the tray as you prepare the rest of the salad. This step allows the flavors to settle and helps maintain their juicy texture when mixed later.
Step 4: Cook the Farro with Apple Cider Vinegar
Transfer the toasted farro to a saucepan, adding apple cider vinegar, water, and salt. Bring this vibrant mixture to a boil, then simmer with a lid on for 40 to 45 minutes, until the farro absorbs most of the liquid yet keeps a satisfying bite. Don’t hesitate to add a little water if needed and drain any leftover liquid before moving on. The vinegar infuses the farro with a gentle zing—this is magic in every bite.
Step 5: Add Eschallots and Cool
Scatter the finely sliced eschallots over the warm farro and let everything cool to room temperature. The sharpness of the eschallots will mellow beautifully in the next step thanks to the hot dressing.
Step 6: Make the Sizzling Garlic Cumin Dressing
Warm extra virgin olive oil in a small pan over medium-low heat. Add coriander and cumin seeds, cooking them just until they release their aroma and turn a light golden. Quickly add the minced garlic and let it sizzle for about 30 seconds until it too is golden and fragrant. This process unlocks a fragrant warmth that defines the Farro Salad with Sizzled Garlic Dressing Recipe.
Step 7: Assemble the Salad
Pour the hot, spiced oil directly over the eschallots, letting that heat soften them. Toss in the baby spinach and give it a gentle mix. Fold in the roasted tomatoes carefully, encouraging some of them to soften just a touch. To finish, layer about a third of the salad into your bowl, crumble over a third of the goat cheese, and repeat the layers twice more. The result is a beautifully textured and vibrantly flavored salad ready to eat!
How to Serve Farro Salad with Sizzled Garlic Dressing Recipe
Garnishes
For a stunning presentation, sprinkle extra fresh herbs like parsley or basil to add an herbal brightness. A scatter of toasted nuts or seeds will introduce a delightful crunch, making every bite exciting and layered with flavor.
Side Dishes
This salad pairs effortlessly with grilled chicken or fish, providing a fresh and wholesome contrast. It’s also wonderful alongside warm, crusty bread or pita to scoop up every last bit of that irresistible garlic dressing.
Creative Ways to Present
For a dinner party, serve this salad in individual glass jars or pretty bowls layered for visual appeal. You can also use it as a filling for stuffed bell peppers or tomatoes, making it a colorful and unique centerpiece on your table.
Make Ahead and Storage
Storing Leftovers
This farro salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers sometimes even better the next day.
Freezing
Due to the fresh greens and delicate goat cheese, freezing is not recommended as it can alter the texture and taste.
Reheating
If you prefer the salad warm, gently reheat just the farro with a splash of water in the microwave or on the stove before assembling and adding fresh spinach and dressing. Avoid reheating the entire salad as the fresh elements are best served cold or at room temperature.
FAQs
Can I substitute farro with another grain?
Absolutely! Barley or hulled wheat can be great alternatives, offering a similar chewy texture and nutty taste. Just adjust cooking times accordingly.
What if I don’t have eschallots?
You can use a mild red onion or even a little sweet onion thinly sliced. The key is to keep the slices fine so they soften nicely in the sizzling dressing.
Is there a vegan option for this salad?
Yes, simply omit the goat cheese or substitute it with a plant-based cheese or toasted nuts for creaminess and texture.
Can I prepare the dressing ahead of time?
The dressing is best made fresh to capture the sizzling aroma and flavor. However, you can toast the spices and mince the garlic in advance to save time.
How do I make sure the garlic doesn’t burn while sizzling?
Keep the heat at medium-low and watch closely; garlic goes from golden to burnt very quickly. The brief cooking time of about 30 seconds per addition ensures it stays perfectly golden and fragrant.
Final Thoughts
I can’t recommend this Farro Salad with Sizzled Garlic Dressing Recipe enough for anyone craving a fresh, flavorful dish that feels both nourishing and exciting. It’s a recipe that brings warmth, brightness, and hearty goodness to your table, perfect for any season or occasion. Give it a try and watch it become a beloved staple in your kitchen—you’ll be so glad you did!
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Farro Salad with Sizzled Garlic Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and hearty Farro Salad enhanced with the tangy notes of apple cider vinegar and roasted grape tomatoes, complemented by a sizzling garlic, coriander, and cumin dressing. This nutritious salad balances the nutty texture of toasted farro with fresh baby spinach and creamy goat cheese, making it a perfect, flavorful dish for any season.
Ingredients
Grains and Liquids
- 1 cup farro, dried, whole
- 1 cup apple cider vinegar
- 2 cups water
- 1 tsp cooking/kosher salt
Vegetables
- 400g/14oz (4 cups) grape tomatoes or cherry tomatoes
- 1 eschallot, halved then finely sliced (substitute with 1/4 red onion)
- 2 tightly packed cups baby spinach, roughly chopped (substitute arugula/baby rocket)
Fats and Oils
- 1 tbsp olive oil
- 2 tbsp extra virgin olive oil
Spices and Seasonings
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbsp garlic, finely minced (approximately 4 cloves)
- 2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
Dairy
- 80g/3oz goat cheese or 120g/4oz Danish feta
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 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking tray. Spread the dry farro on a separate baking tray. Place the farro tray on the top oven shelf and the tomatoes underneath. Bake for 8 minutes, shaking the trays halfway through. The farro should become browned with a nutty aroma, and the tomatoes should look slightly wrinkled but remain intact.
- Cool Tomatoes: Allow the roasted tomatoes to cool on the tray while proceeding with other preparations.
- Cook Farro: Transfer the toasted farro to a saucepan and add 1 cup apple cider vinegar, 2 cups water, and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and cover with a lid. Simmer for 40 to 45 minutes or until most liquid is absorbed and farro is tender but still slightly chewy. Add water if necessary to achieve desired texture. Drain any excess liquid and transfer farro to a large bowl.
- Add Eschallots: Layer the finely sliced eschallots on top of the cooked farro and let the mixture cool to room temperature.
- Prepare Sizzling Garlic Cumin Dressing: Heat 2 tablespoons of extra virgin olive oil in a small pan over medium-low heat. Add 2 teaspoons coriander seeds and 1 1/2 teaspoons cumin seeds; cook for 30 seconds until golden and aromatic. Add 1 1/2 tablespoons minced garlic and sauté for an additional 30 seconds until garlic turns light golden.
- Assemble Salad: Immediately pour the hot dressing over the eschallots on the farro to slightly cook the onions. Toss the mixture gently, then add the chopped baby spinach and toss again. Fold in the roasted tomatoes carefully, allowing some tomatoes to break down slightly. Layer 1/3 of the salad into a serving bowl and crumble over 1/3 of the goat cheese. Repeat two more times, finishing with goat cheese on top. Serve immediately and enjoy!
Notes
- Note 1: Toasting the farro before cooking enhances its nutty flavor.
- Note 2: Apple cider vinegar adds a tangy brightness to the farro, mimicking salad dressing flavors.
- Note 3: Eschallots can be substituted with finely sliced red onion if unavailable.
- Note 4: Goat cheese or Danish feta may be used; both add a creamy, tangy element to the salad.
- The salad is best served at room temperature for optimal flavor.
