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This farro salad is my go to when I want something that feels both fresh and satisfying without spending too much time in the kitchen. It has all the crunch color and bold flavor I love from a summer dish and it comes together fast enough for any busy day
I made this first for a weekend brunch with friends and everyone asked for the instructions before they left. Now I keep the ingredients on hand for quick lunches
Ingredients
- Lemon juice: provides bright acidity to balance the creaminess of the cheese choose fresh squeezed for best flavor
- Extra virgin olive oil: coats the grains and greens with richness select a fruity high quality bottle
- Cooked farro: a chewy grain base that holds up to bold ingredients precooked saves time
- Baby arugula: peppery and fresh adds vibrant green and spice choose firm leaves
- Fresh mint leaves: add cool refreshing lift look for deeply green bunches
- Fresh basil: sliced thin this aromatic herb enhances the freshness
- Canned whole artichoke hearts: soft tangy and hearty rinse well to remove brine
- Salt: just a pinch to bring everything together
- Chopped salted dry roasted pistachios: crunchy salty nutty adds bold flavor and texture
- Pomegranate seeds or dried cranberries: tart sweetness for a balanced bite
- Soft goat cheese: adds creamy tangy richness crumble just before serving
Step-by-Step Instructions
- Prepare the Dressing:
- Whisk lemon juice and olive oil in a large salad bowl until fully combined and slightly thickened this forms the flavor base
- Combine the Base:
- Add cooked farro baby arugula mint basil artichokes and salt into the bowl use tongs to gently toss until everything is evenly coated
- Add Finishing Touches:
- Sprinkle chopped pistachios pomegranate seeds and crumbled goat cheese on top do not mix too much so the toppings stay visually appealing
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My favorite part is the pistachios I love their buttery crunch and how they play with the softness of the cheese. My niece calls this her power salad and she is not wrong
Storage Tips
This salad keeps well in the fridge for up to two days though the greens soften slightly
To keep texture fresh store the dressing separately and toss just before serving
Avoid freezing as the greens and cheese do not thaw well
Ingredient Substitutions
Swap farro with quinoa or barley if preferred
Try feta instead of goat cheese for a firmer texture
Use toasted walnuts or almonds if pistachios are unavailable
Serving Suggestions
Serve it as a light lunch or pair it with grilled chicken or salmon
It also works well alongside a bowl of chilled gazpacho for a refreshing dinner
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You can spoon it into lettuce cups for a fun party appetizer
Cultural Context
Farro has roots in Mediterranean and Middle Eastern cooking valued for its chewy bite and nutrition
Pairing it with herbs and briny elements echoes flavors of traditional Levantine grain salads
The combination of sweet tart and creamy notes gives it wide appeal
Frequently Asked Questions About Recipes
- → Can I use a different grain instead of farro?
Yes, quinoa, barley, or brown rice can be substituted for farro if preferred or needed.
- → What can I use instead of goat cheese?
Feta or ricotta salata are good alternatives if you prefer a different type of soft cheese.
- → Is this salad suitable for meal prep?
Yes, just keep the pistachios and goat cheese separate until serving to maintain texture.
- → Can I replace the pomegranate seeds?
Yes, dried cranberries or chopped dried cherries offer a similar sweet-tart flavor.
- → Is this salad served cold or warm?
It's best served chilled or at room temperature for optimal flavor and texture balance.