Farro Salad with Arugula, Edamame, and Tomato Vinaigrette


Farro (also called "emmer wheat") is an ancient, unhybridized variety of wheat that, according to legend, sustained the Roman legions as they conquered the known world. Like other whole grains, farro requires some advance preparation (soaking and cooking) before it can be added to a recipe; in contrast, "farro perlato" (also called "semi-pearlized" or "cracked" farro) has had the hard outer germ of the grain partially removed so it cooks more quickly, much like rice. This delicious salad, developed by Earthbound Farm Executive Chef Sarah LaCasse, calls for the quicker-cooking farro perlato. Its warm, nutty flavor complements the spicy greens and the tangy dressing perfectly.


6 cups cooked farro (about 2 1/4 cup farro perlato, or semi-pearlized farro)
1 tablespoon salt
1 package frozen peeled edamame (14-ounce package)
4 cups Earthbound Farm Organic Baby Arugula (coarsely chopped)
1/2 cup scallions (chopped)
4 large ripe tomatoes (peeled, seeded, and chopped, about 1-1/2 cups)
3 tablespoons fresh oregano (or 1 tablespoon dried)
1/4 cup White wine vinegar
1 teaspoon minced garlic
1/2 cup olive oil
1 tablespoon salt
1/2 teaspoon Freshly ground black pepper


To make the vinaigrette, place the tomatoes, oregano, vinegar, and garlic in the bowl of a food processor or blender. With the motor running, slowly drizzle the olive oil into the bowl until all of it is incorporated. Season with salt and pepper to taste. Set aside.

Place 6 cups of water into a stock pot. Add the farro and salt, and bring to a boil. Reduce heat to low and simmer 30 to 40 minutes until the grains are puffed and chewy to the bite (not mushy). Drain and refresh in cool water. Set aside.

Cook the frozen edamame in boiling, salted water 3 to 4 minutes. Drain and set aside.

To assemble the salad, place the cooked farro, edamame, arugula, and scallions together in a large bowl. Toss with the dressing, then taste to check seasonings; add salt and pepper, if needed.


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