Egyptian Farro Salad

I always like traditions and here at Club Foody, there’s a healthy and delicious one! The first recipe of each year, I post a salad recipe. Way back in 2017, I shared my Julienne Salad followed the next year with Winter Citrus Salad. The year after, I posted my Asian Chicken Salad and then in 2020, it was a Classic Cobb Salad. A couple years ago, it was that incredible Quinoa Beet Salad and last year, the Pear Pomegranate Blue Cheese Salad!
 
As you can see, there’s a vast choice of salads besides the ones I’ve shared throughout the years. For 2023, I couldn’t resist to showcase a recipe that I created a couple of decades ago… my Egyptian Farro Salad! This is so tasty and extremely healthy! With wheat, legumes, vegetables and fresh herbs along with a nice vinaigrette, this is a recipe that can easily turn into a meal!
 
For those of you who are not familiar with “farro”, it’s a variety of wheat. At the store, you might come across emmer farro or pearled farro. Emmer is the whole-grain and when the tougher layer has been removed, it turns into pearled which is the one I use in the video. I prefer using pearled farro because it cooks faster, about 30 to 35 minutes. The emmer on the other hand, takes longer – I’d say a good 60 to 70 minutes. Both are very nutritious.
 
It’s important to rinse the pearled farro under cold water to remove any powdery residues that might cover the grains after it has been processed plus, I don’t know who handled them before it got to my kitchen so taking that extra 3 minutes is a must! If you opt for the whole grain, you should soak it overnight.
 
There is so much yumminess in this Egyptian Farro Salad; arugula, chickpeas, cucumber, feta cheese, tomatoes, bell peppers, red onions, radishes, pistachio nuts, parsley and mint. You just have to “feel good” after eating this salad!
 
Let’s talk about onions. Red is perfect for salads but if you decide to use white or yellow, you might want to soak the onion pieces in water for 5 minutes, enough to remove the sharp taste from it.
 
Egyptian Farro Salad is not only incredibly tasty but healthy! Packed with vitamins, nutrients, fiber, antioxidants, etc., this is a recipe that you have to make. After trying it, I won’t be surprised that it will become a favorite of yours…
Bon Appétit!
 
Here are several more flavorful salad recipes for you to enjoy…
– Chickpea Corn Salad
– Waldorf Salad
– Bacon Wedge Salad
– Crab Louie Salad
– Tabbouleh
– Greek Salad
– Creamy Bacon Potato Salad
and for even more salad recipes, click on this link… Recipe Category • Salads & Dressings
 

 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Egyptian Farro Salad

Incredibly tasty and also very healthy, this amazing Egyptian Farro Salad is a great recipe to enjoy throughout the year.

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Servings 4

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Passive Time 0 minutes mins

Ingredients

  

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SALAD

• 1 cup pearled farro, rinsed and drained
• 3 cups low-sodium vegetable broth
• 1/2 tsp. ground Himalayan sea salt
• 3 cups arugula leaves, lightly packed
• 1 can (19 oz.) chickpeas, drained and rinsed
• 1/2 large English cucumber, peeled and diced
• 3/4 cup feta cheese, crumbled
• 1/2 cup cherry tomatoes, washed and halved tips & tricks
• 1/2 cup mixed bell peppers, diced
• 1/3 cup red onions, diced
• 1/4 cup radishes, sliced
• 1/2 cup pistachio nuts, roughly chopped
• 1/2 cup fresh parsley, chopped tips & tricks
• 2 tbsp. fresh mint leaves, chopped tips & tricks

VINAIGRETTE

• 1/3 cup extra virgin olive oil tips & tricks
• 1 tbsp. red wine vinegar
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 1 small clove garlic, pressed
• 1 tsp. ground cumin
• 1 tsp. honey tips & tricks
• 1/2 tsp. dried mint leaves
• 1/4 tsp. ground coriander
• 1/8 tsp. ground ginger
• ground Himalayan sea salt, to taste
• freshly ground black pepper, to taste (I always use mixed peppercorns)

Directions

 

• Rinse pearled farro under cold water to remove any powdery residues that might cover the grains after it has been processed and drain well.
• In a medium saucepan over medium-high heat, add drained farro, vegetable broth and salt; stir well and bring to a boil.
• Reduce the heat and let it simmer for 30 minutes or until the farro is tender and the liquid is absorbed - if it’s not cooked and the liquid is almost gone, add more broth.
• Meanwhile, make the vinaigrette by combining all the ingredients in a measuring cup or a small bowl. Whisk and set aside.
• When the farro is nice and tender, remove from the heat and drain the grains in a colander, stirring often.
• To assemble the salad - In a large bowl, add arugula leaves, chickpeas, farro, cucumber, feta cheese, cherry tomatoes, bell peppers, red onions, radishes, pistachios, parsley and mint.
• Gently toss until the ingredients are nicely mixed and serve immediately with the vinaigrette.

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