Farro Salad with Citrus Dressing and Orange Zest

Farro Salad with Citrus Dressing and Orange Zest

Chewy farro tossed with a bright citrus dressing and fragrant orange zest for a fresh grain salad.

Total 1 hr Makes 6 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts

This grain salad pairs nutty, chewy farro with a tangy citrus vinaigrette brightened by fresh orange zest and juice. Tossed with crisp vegetables and herbs, it works as a hearty side for roasted meats or a light vegetarian lunch on its own. Serve it slightly chilled or at room temperature for best texture.

Ingredients

  • 1 1/2 cups farro, rinsed
  • 3 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 1 orange, zested and juiced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil, extra-virgin
  • 1/2 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/3 cup dried cranberries
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup walnuts, toasted and chopped
  • black pepper, to taste

Method

  1. Combine the rinsed farro, water, and salt in a 6-quart saucepan and bring to a boil over high heat.

  2. Reduce heat to a simmer, cover, and cook until the farro is tender but still chewy, about 25 minutes.

  3. Drain any excess water, spread the farro onto a baking sheet, and let cool to room temperature, about 15 minutes.

  4. In a small bowl, whisk together the orange zest, orange juice, lemon juice, honey, and Dijon mustard.

  5. Slowly whisk the olive oil into the citrus mixture until the dressing is emulsified. Season with salt and black pepper to taste.

  6. In a large bowl, combine the cooled farro, cucumber, red bell pepper, red onion, dried cranberries, parsley, and mint.

  7. Pour the citrus dressing over the salad and toss well to coat evenly.

  8. Fold in the feta cheese and toasted walnuts, reserving a small amount of each for garnish.

  9. Chill for at least 20 minutes before serving to let the flavors meld, or serve immediately at room temperature.

  10. Garnish with the reserved feta and walnuts just before serving.

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    Farro Salad with Citrus Dressing and Orange Zest

    This grain salad pairs nutty, chewy farro with a tangy citrus vinaigrette brightened by fresh orange zest and juice. Tossed with crisp vegetables and herbs, it works as a hearty side for roasted meats or a light vegetarian lunch on its own. Serve it slightly chilled or at room temperature for best texture.

    1 hr 6 servings 320 cal

    Ingredients

    • 1 1/2 cups farro, rinsed
    • 3 cups water
    • 1/2 teaspoon salt, plus more to taste
    • 1 orange, zested and juiced
    • 1 tablespoon lemon juice, freshly squeezed
    • 1 teaspoon honey
    • 1 teaspoon Dijon mustard
    • 1/3 cup olive oil, extra-virgin
    • 1/2 cup cucumber, diced
    • 1/2 cup red bell pepper, diced
    • 1/4 cup red onion, finely diced
    • 1/3 cup dried cranberries
    • 1/3 cup feta cheese, crumbled
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup fresh mint, chopped
    • 1/4 cup walnuts, toasted and chopped
    • black pepper, to taste

    Method

    1. 1

      Combine the rinsed farro, water, and salt in a 6-quart saucepan and bring to a boil over high heat.

    2. 2

      Reduce heat to a simmer, cover, and cook until the farro is tender but still chewy, about 25 minutes.

    3. 3

      Drain any excess water, spread the farro onto a baking sheet, and let cool to room temperature, about 15 minutes.

    4. 4

      In a small bowl, whisk together the orange zest, orange juice, lemon juice, honey, and Dijon mustard.

    5. 5

      Slowly whisk the olive oil into the citrus mixture until the dressing is emulsified. Season with salt and black pepper to taste.

    6. 6

      In a large bowl, combine the cooled farro, cucumber, red bell pepper, red onion, dried cranberries, parsley, and mint.

    7. 7

      Pour the citrus dressing over the salad and toss well to coat evenly.

    8. 8

      Fold in the feta cheese and toasted walnuts, reserving a small amount of each for garnish.

    9. 9

      Chill for at least 20 minutes before serving to let the flavors meld, or serve immediately at room temperature.

    10. 10

      Garnish with the reserved feta and walnuts just before serving.