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Freeform farro salad recipe

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Ingredients

Adjust Servings:
3 cups cooked Farro or other hearty grain, such as quinoa, bulgur, or brown or red rice
¼ cup plus 1 tablespoon Basic Vinaigrette
2 cups thinly sliced crunchy vegetables, such as Fennel , radish, celery, carrots, and/or red or white cabbage
¾ pint grape Tomatoes , sliced in half (A whole pint makes the salad too tomato heavy, but any amount under that works, so if you have only a handful, toss them in.)
1 to 2 tablespoons chopped tender fresh herbs, such as flat-leaf Parsley , mint, dill, fennel fronds, tarragon, and/or basil, plus more for garnish, if you have it
3 cups (packed) Arugula or other somewhat hearty salad green, such as spinach, torn escarole, and/or torn radicchio
½ cup crumbled Feta Cheese , or almost any other cheese—a soft goat cheese, thinly sliced Manchego, crumbled blue cheese, grated Gruyère
1 (7-ounce) jar tuna packed in Olive Oil , drained and crumbled into bite-size pieces (optional; alternatively, if you have leftover rotisserie chicken in your fridge, or some cooked salmon, or even some deli meats—tear it, slice it, throw it in)
2 or 3 Perfect 7-Minute Egg , chopped (optional)

Freeform farro salad recipe

  • Serves 8
  • Medium

Ingredients

  • 3 cups cooked Farro
  • ¼ cup plus 1 tablespoon Basic Vinaigrette
  • 2 cups thinly sliced crunchy vegetables, such as Fennel
  • ¾ pint grape Tomatoes
  • 1 to 2 tablespoons chopped tender fresh herbs, such as flat-leaf Parsley
  • 3 cups (packed) Arugula
  • ½ cup crumbled Feta Cheese
  • 1 (7-ounce) jar tuna packed in Olive Oil
  • 2 or 3 Perfect 7-Minute Egg

Directions

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Steps

1
Done

In the biggest bowl you have, toss the farro with 1 tablespoon of the vinaigrette. Add the crunchy vegetables, sliced tomatoes, herbs, the remaining ¼ cup of vinaigrette, and if you’re serving the entire salad all at once the greens, and toss.
2
Done

Add the cheese, tuna or other protein (if using), and eggs (if using), and toss again, a little more gently this time, so that the tuna and/or eggs retain their identity. Taste the salad and add more salt and/or vinaigrette if desired.
3
Done

Transfer the salad to a serving bowl and sprinkle any extra herbs on top or pack into individual containers for the week’s lunches, with the greens stored separately, to be added the night before.

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