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.
Servings: 8 1-cup servings
Calories: 194kcal
Cost: $4
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
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
Calories: 194kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 445mg | Potassium: 186mg | Fiber: 5g | Sugar: 2g | Vitamin A: 578IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg