Ina Garten Farro Salad

Ina Garten farro salad blends nutty farro with crisp arugula, sweet cherry tomatoes, peppery radishes, and tangy lemon vinaigrette. The chewy grains contrast beautifully with the fresh, crunchy vegetables. Named after the ancient grain “farro,” this hearty salad offers bold, earthy flavors and rustic charm, perfect for wholesome, flavorful meals.

Ingredients:

• Chop 1 pound beef stew meat.
• Peel and dice 2 carrots.
• Dice 2 celery stalks.
• Slice 1 onion.
• Open 1 can (14.5 oz) diced tomatoes.
• Add 4 cups beef broth.
• Stir in 1 cup frozen corn.
• Toss in 1 cup green beans.
• Season with 1 teaspoon salt.
• Crack in ½ teaspoon black pepper.

How To Make Ina Garten Farro Salad

1. Cook the farro in boiling water for about 25 minutes, or until it is soft.
2. After draining, allow it to cool for ten minutes.
3. Meanwhile, thinly slice the radishes and cut the cherry tomatoes in half.
4. Then, in a bowl, stir together lemon juice, olive oil, salt, and pepper.
5. Add the vinaigrette and vegetables to the farro.
6. Gently stir everything together after adding the arugula.
7. As necessary, taste and adjust the seasoning.
8. Lastly, serve it at room temperature or slightly cooled.

Ina Garten Farro Salad Recipe Tips:

• Mediterranean Feta and Olive Farro Salad. Stir in sliced kalamata olives and crumbled feta cheese for a strong Mediterranean flair. First, prepare the farro like you usually do. Add thinly sliced red onions, diced cucumbers, and cherry tomatoes cut in half. For added briny depth, add a handful of pitted olives and toss. For a creamy contrast, crumble in half a cup of feta. Pour the lemon-olive oil vinaigrette over everything. Lastly, add a pinch of oregano and chopped parsley. This version feels cheerful, colorful, and excellent for summer events.
• Farro salad with roasted vegetables and balsamic glaze. Roasting your vegetables beforehand will give the salad a rich, toasty texture. To start, toss the red peppers, zucchini, and sliced carrots in olive oil. After that, roast them for 20 minutes at 400°F until they are soft and brown. Cook the farro until it is chewy in the meantime. Gently combine the farro with the roasted veggies. Drizzle with extra virgin olive oil and balsamic glaze. Add crushed walnuts and arugula on top. The end effect is comforting, earthy, and full of sweet-savory flavors.
• Farro Salad Packed with Protein, Chickpeas, and Avocado. Increase your protein consumption without sacrificing flavor. Rinse and drain one can of chickpeas first. Slice the radishes thinly, add the cooked farro, and cut the cherry tomatoes in half. Next, gently fold one ripe avocado into the mixture after cubing it. Substitute basic lemon juice with a garlic-lemon vinaigrette for added taste. For freshness, sprinkle chopped parsley or cilantro over top. This version is incredibly energetic, filling, and creamy. It works well for prepping meals or for meals after working out.

How To Store & Reheat Leftovers?

1. In The Fridge: Place the salad in an airtight container. Refrigerate it for up to 3 days. Keep arugula separate for freshness.
2. In The Freezer: Freeze farro and veggies without arugula or dressing. Store in freezer-safe bags. Thaw in the fridge before serving.
3. To Reheat: Reheat farro and veggies gently in a skillet over medium heat. Avoid heating arugula to preserve texture. Serve warm.

Ina Garten Farro Salad Recipe Nutrition Facts

Farro – 1 cup cooked:
Adds 220 calories.
Delivers 8g protein.
Provides 5g fiber.
Gives 1.5g fat.
Includes 40g complex carbs.
Offers iron, magnesium, and B vitamins.

Arugula – 2 cups fresh:
Adds 10 calories.
Delivers 0.8g protein.
Provides 0.3g fiber.
Offers vitamin A, C, and K.
Includes calcium and folate.

Cherry Tomatoes – 1 cup halved:
Adds 25 calories.
Delivers 1g protein.
Includes 1g fiber.
Provides vitamin C and lycopene.
Adds a touch of potassium.

Radishes – ½ cup sliced:
Adds 9 calories.
Gives 0.5g fiber.
Includes vitamin C and folate.
Offers hydration and antioxidants.

Lemon Juice – from 1 lemon:
Adds 10 calories.
Provides vitamin C.
Gives a light splash of potassium.
Adds flavor without fat.

Olive Oil – 3 tablespoons:
Adds 360 calories.
Delivers 42g healthy fat.
Provides vitamin E.
Boosts heart-friendly monounsaturated fats.

Salt – 1 teaspoon:
Adds 2,300mg sodium.
Contains no calories.
Lifts the flavor instantly.

Black Pepper – ½ teaspoon:
Adds trace calories.
Includes natural antioxidants.
Helps support nutrient absorption.

Try More Recipes:

• Ina Garten Curried Couscous Salad
• Ina Garten Pesto Pasta Salad
• Ina Garten Wild Rice Salad
• Iceland Tomato Soup Recipe