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
Scale
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.
