Farro and Artichoke Heart Salad Recipe
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Jump to RecipeThis farro artichoke heart salad recipe is a hearty, satisfying, and delicious vegetarian lunch idea with whole grains and fresh vegetables tossed with a bright vinaigrette dressing. A hearty meatless salad idea that makes a fantastic appetizer, side dish, or lunch.
Cooked farro is mixed with fresh chopped vegetables, tender artichoke hearts, and mixed with a quick 5-minute lemon vinaigrette dressing. Perfect for meal prepping or making ahead of time.
Want more hearty salad ideas? Try our southwest grain bowl recipe, Thai quinoa salad with peanut sauce, and our favorite veggie taco bowl.
If you’re looking for a light and refreshing grain and vegetable salad, this delicious farro and veggie bowl is the perfect appetizer, hearty lunch, or light dinner. It’s simple to make ahead of time, and a wonderful salad to meal prep.
I’ve been making this delicious farro salad for many years, starting when I lived in California – it’s super hearty, inexpensive, and a great lunch that travels well. It’s wonderful to pack into individual servings to bring to work, or school, or for a picnic on-the-go.
The light and fresh vinaigrette dressing only takes a few minutes to make, and is a wonderful accompaniment to this grain salad.
Why This Recipe Works
- This bright, tangy, and hearty salad is loaded with whole grains, fresh vegetables, and delicious herbs.
- Great to make ahead and meal prep for a quick meal anytime.
- Follow our step-by-step instructions below to easily make this dish anytime.
- Made with simple, whole ingredients.
- A wonderful vegetarian salad, that is easy to make vegan or plant-based if you use a vegan feta cheese.
Ingredients You’ll Need
Farro is a hearty grain, similar to pearled barley. It has a light and nutty flavor which is perfect in this salad, it makes a wonderful base for any grain bowl.
Artichoke hearts make a wonderful flavorful addition to this salad. You can use plain steamed artichoke hearts, marinated artichoke hearts, or frozen and thawed hearts.
Fresh tomatoes work best in this salad! In the summer I love juicy and fresh ripe garden tomatoes, and in the winter I find that grape tomatoes, cherry tomatoes, or Campari tomatoes are the sweetest options.
I love the sharp and fresh taste of fresh arugula. It’s tender, zesty, and pairs well with the tomatoes and lemon vinaigrette.
I make a quick 5-minute vinaigrette dressing with olive oil, fresh lemon juice, salt, pepper, and fresh chopped parsley. It only takes a few minutes to mix together a delicious dressing, but makes a huge flavor difference.
The feta cheese is optional but highly recommended! The sharp feta crumbles are delicious in this salad and add a wonderful sharp taste. If you don’t eat feta cheese you can try a non-dairy version or another vegan cheese. Try our tofu feta recipe which is also a great option.
Additions and Substitutions
- While the simple lemon vinaigrette dressing only takes a few minutes to make, you can use a bottled dressing instead of desired.
- If you don’t have farro or can’t find it at the store, you can use pearled barley which makes a great substitute.
- Instead of arugula greens you can use baby spinach, chopped lettuce or mixed greens if desired.
How To Make This Farro Salad
Step 1: In a pot, add the dried farro and the water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, until all the water has absorbed and the farro is tender.
Step 2: Place farro in a large mixing bowl. Add the artichoke hearts, diced tomatoes, and arugula.
Step 3: Top the salad with the crumbled feta cheese.
Step 4: In a small mixing bowl, add the dressing ingredients: olive oil, garlic, fresh parsley, lemon juice, salt, and pepper. Whisk well to combine.
Step 5: Pour the dressing over the farro salad.
Step 6: Toss well to combine. Serve warm or cold, and enjoy.
Recipe FAQs
Yes – while this recipe does have 5 grams of protein already, you can add in protein of choice. Drained and rinsed chickpeas, cooked chicken or shrimp, or grilled tofu would be great additions.
Yes, to make this salad vegan or plant-based you can omit the cheese or you can use a feta cheese instead.
No, farro contains gluten so this salad cannot be made gluten free.
More Hearty Salad Recipes
- Creamy Cottage Cheese Pasta Salad
- Thai Chickpea Salad with Peanut Sauce
- Chickpea Chicken Salad
- Grapefruit Avocado Salad
- Creamy Arugula Pasta Salad
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Farro and Artichoke Heart Salad
Equipment
- Pot
Ingredients
- 1 cup farro dried
- 2 cups water
- 14 ounces artichoke hearts canned or jarred
- 2 medium tomatoes diced
- 2 cups baby arugula
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1/2 teaspoon each salt and black pepper
- 1 lemon juiced, about 2 tablespoons
- 1/4 cup fresh parsley chopped
- 1/2 cup feta cheese crumbled
Instructions
- In a pot, add the dried farro and the water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, until all the water has absorbed and the farro is tender.
- Place farro in a large mixing bowl. Add the artichoke hearts, diced tomatoes, and arugula.
- Top the salad with the crumbled feta cheese.
- In a small mixing bowl, add the dressing ingredients: olive oil, garlic, fresh parsley, lemon juice, salt, and pepper. Whisk well to combine.
- Pour the dressing over the farro salad. Toss well to combine. Serve warm or cold, and enjoy.
Notes
- While the simple lemon vinaigrette dressing only takes a few minutes to make, you can use a bottled dressing instead of desired.
- If you don’t have farro or can’t find it at the store, you can use pearled barley which makes a great substitute.
- Instead of arugula greens you can use baby spinach, chopped lettuce or mixed greens if desired.
Nutrition
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