Description
Tuscan Farro Salad is a fresh, vibrant dish made with nutty farro, crisp fennel, juicy citrus, peppery arugula, and salty Pecorino Romano. Perfect for lunch, dinner, or entertaining, this Mediterranean-inspired salad is bursting with flavor and texture.
Ingredients
Units
Scale
- 250g uncooked farro
- 80g arugula
- 2 fennel bulbs, cored and sliced thin
- 2 oranges, peeled and segmented
- 1 lemon, juiced
- Shaved Pecorino Romano cheese (about 30g or to taste)
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add farro and cook for 20–25 minutes until al dente. Drain and let cool slightly.
- While farro cooks, prepare the fennel, oranges, arugula, and lemon juice.
- In a large mixing bowl, combine farro, arugula, fennel, and orange segments.
- Drizzle with olive oil and lemon juice. Season with salt and freshly cracked black pepper.
- Toss gently to combine and top with shaved Pecorino Romano cheese.
- Serve immediately or chill and enjoy later.
Notes
- Use semi-pearled farro for quicker cooking and great texture.
- Slice fennel as thin as possible for the best crunch and flavor.
- Add nuts or fresh herbs for extra texture and brightness.
- This salad can be served warm, room temperature, or cold.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 10mg