Farro and Artichoke Heart Salad

farro salad with artichoke hearts, arugula, and fresh tomatoes in a bowl for a hearty vegetarian lunch idea.

5 from 1 vote

Farro and Artichoke Heart Salad

This 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.

Prep Time5

Cook Time40

Total Time45

Course: Appetizer, Salad

Cuisine: American, Mediterranean

Diet: Vegetarian

Servings: 1-cup servings

Calories: 194kcal

Author: Kelly Jensen

Cost: $4

Equipment

Pot
Mixing Bowl

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

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.

Nutrition