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Home Show Off Salads

Farro Salad with Sizzled Dressing

By:Nagi
Published:4 Sep '23Updated:5 Sep '23
36 Comments
Recipe v Video v Dozer v

Farro – so much more interesting and better for you than pasta or rice! This farro salad is a stellar combination: nutty farro, bursty tomatoes, spinach bits and smeary goats cheese or feta, doused in a garlic Sizzled Dressing with pops of coriander and cumin.

Overhead dish of Farro Salad

A Farro Salad worth making!

This is a farro salad that was already great before the Sizzly Dressing. The farro is cooked with vinegar instead of plain water (thanks for the tip New York Times Cooking! *See UPDATE*), making it delicious even before the add-ins. The roasted tomatoes are on the edge of bursting. And there’s smeary goats cheese, that tangy, creamy cheese that can make everything seem a little gourmet.

I could’ve just drizzled with a basic lemon dressing, and it would still be scoff-worthy.

But! That sizzling garlic-cumin-coriander dressing! Pops of toasted cumin and coriander with golden bits of garlic tossed through the farro just make for a stellar flavour and textural combination. 100% addictive. Simple but unique. Very Ottolenghi vibes.

I’m completely besotted. (With the salad. OK fine, maybe a bit with Ottolenghi too.)

*UPDATE: A reader pointed out that the NYT recipe uses apple cider (the drink) not apple cider vinegar! Even NYT readers have made that mistake like me – ha ha ha! Well, apple cider vinegar is what I use here and it works brilliantly to be the acid that is normally used in salad dressings. I’m actually glad you don’t have to go out to buy drinking cider to make this. :)*

Bowl of Farro Salad

Here’s a little look at the players in today’s recipe – a pot of vinegar cooked farro (it’s so good!) and bursty tomatoes….

Pot of cooked farro for Farro Salad
Roasted burst cherry tomatoes for Farro Salad

…..and that sizzly dressing and smeary goats cheese…… (or Danish feta)

Sizzling coriander cumin dressing for Farro Salad
Fresh goat's cheese

It’s a magical combination!

Close up scooping up Farro Salad

What you need for this Farro Salad

Here’s what you need to make this farro salad. First up, the secret ingredient: farro! (I know, I’m hilarious 😂).

Farro

Think of farro as a more nutritious, tastier alternative to white rice and pasta. Or – like quinoa, except it doesn’t get stuck in your teeth. It’s a whole grain that’s got a lovely nutty flavour, and a great meaty chew that makes it so satisfying to eat. Plus, it’s nutrient and fibre rich.

*Update: We’ve made this recipe using pearl barley too! Great alternative.*

Farro

Find it in whole food stores, fresh produce stores and delis. The packet pictured above is from Harris Farms (I’m in Sydney, Australia), $7 for 500g / 1 lb (we use 210g / 7oz).

Farro type – I use whole farro, the standard sold in Australia. Farro also comes pearled (outer layer removed) and semi-pearled (some removed), but these are not so common in Australia (to my knowledge). Whole farro has nothing removed, and is the chewiest, most flavourful and nutritious.

Substitute with pearl barley. Similar nutty flavour although it is slightly softer. Directions in recipe notes!

How to cook it – Boil in liquid like pasta! Whole farro takes 40 minutes. Pearled takes ~15 minutes, and semi-pearled ~30 minutes. Because pearling isn’t standardised, the exact times will differ. Just taste to check.

vinegar to cook the farro

As mentioned at the top of the post, the farro in this recipe is cooked in a combination of water and vinegar. A great cooking method I tried and love in this Farro Salad recipe from New York Times Cooking*. Using vinegar infuses with tangy flavour, making the farro tasty in its own right. Have a nibble and you’ll see!

*See UPDATE under photo at top of post about mistaken identify – drinking cider vs vinegar!*

The add-ins

Not that many! The magic in this recipe is all about the cooking method for the farro and the sizzling garlic-cumin-coriander dressing. 🙂

Farro Salad ingredients
  • Grape or cherry tomatoes – Roasted for just 8 minutes at a relatively high temperature at the same time as the farro (handy!) so they become a little bit wrinkly but still holding together. Some burstage will happen when you toss them through the salad and this is encouraged as the juice forms part of the dressing.

  • Goats cheese or Danish feta – Smeary, tangy, creamy goodness, the perfect finishing touch.

  • Eschalot  – Called “shallots” in the US, also known as French onions. They look like baby onions, but are finer and sweeter than regular onions so they kind of meld into the salad better. Substitute with finely sliced red onion.

  • Baby spinach – I like a bit of green leafage tossed through here and baby spinach is my choice. Rocket/arugula would also work nicely. Crispy greens like iceberg, cos/romaine probably won’t hold up as well as they tend to wilt more easily. But if that’s all I had, it wouldn’t stop me from making this!

The sizzling garlic-coriander-cumin dressing

Channeling my Ottolenghi within, inspired by this green bean salad of his, coriander and cumin seeds are sizzled with a good amount of garlic in olive oil and poured hot over the eschallots on top of the farro which makes them cook slightly.

There’s no vinegar in this dressing because the farro gets cooked in vinegar which is all the tang we need.

Farro Salad ingredients
  • Coriander and cumin seeds – toasted whole in olive oil, they add the most incredible pops of flavour in this Farro Salad! They keep things interesting. 🙂

  • Garlic – Finely minced, sautéed until golden.

  • Olive oil – Use extra virgin for better flavour.


How to make Farro Salad with Sizzled Dressing

There’s a few components to this salad but they are low effort and low maintenance steps. And I wouldn’t ask you to do them if it wasn’t worth it!

Toasting / roasting

  1. Toast farro & roast tomatoes at the same time. Spread the farro on a tray, toss the tomatoes with olive oil, salt and pepper then put them in the oven. They will both take 8 minutes in a 200°C/400°F (180°C fan). Yes, I know 8 minutes is an oddly precise time. But honestly, at 10 minutes, the farro is very well toasted and the tomatoes are very wrinkly. 8 minutes is perfect! 🙂

    PS Toasting the farro gives it extra nutty flavour and gives it a lovely warm brown colour. I do this for quinoa too. Effortless, and so worth it!

  2. Bursty tomatoes – Leave the tomatoes on the tray and let them cool while you get on with the recipe.

  1. Pour the toasted farro into a medium saucepan.

  2. Rapidly simer the toasted farro in water, vinegar and salt for 40 minutes. No need to stir.

  3. Cooked farro – The exact cooking time of farro can vary depending on how old the farro is. Older = tougher = longer cooking time and more water. So just taste to check. Uncooked farro is rock hard. Cooked farro should have a good chew to it but not have a hard centre. Overcooked farro will be mushy and unpleasant. Let’s not go there.

    If your farro is still too hard for your taste once the liquid is absorbed, just add more water and keep cooking. It’s very forgiving to cook. You could never do that with rice!

    Drain off any excess liquid. For the farro I use, 3 cups liquid and 1 cup farro = nearly no liquid left.

  4. Put the farro in a large bowl then pile the eschalots on top. Leave it to cool for 10 minutes or so, or you can let it fully cool. This salad is great served slightly warm or at room temp.

Sizzling dressing

  1. Sizzling dressing – Heat the oil in a small pan then toast the cumin and coriander for around 30 seconds or until it smells amazing. Then add the garlic and sauté that for another 30 seconds or so until light golden and – you guessed it – smells amazing!

  1. Immediately pour the sizzling oil over the eschallots on the farro. The hot oil will partially cook the eschallots and make them wilt a bit.

    PS You won’t need to worry about oil spitting and splattering. I really wanted a dramatic sizzle during this step but it’s not dramatic at all.

  1. Toss the faro well to mix the dressing through.

  2. Add spinach then toss briefly to mix through.

  3. Gently transfer the tomatoes in. Handle with care – they are delicate and bursty, hence the name!

  4. Then gently mix the tomatoes through. Some tomato burstage is encouraged – it forms part of the “dressing” – but we don’t want them all to turn into complete mush.

    Now, it’s time to plate up!

Assembling

For any salad with goats cheese or feta that goes smeary when tossed through salads, I prefer to assemble the salad by layering it. But that’s just me! You could just mix the goats cheese through if you prefer.

I’ve done three layers here. So – put one-third of the farro salad in a shallow bowl, top with one-third goats cheese. Repeat twice more. Finish with a swish of extra virgin olive oil if desired!

How to make Farro Salad

Close up of Farro Salad

YUM. How good does that look!

If that photo doesn’t get you excited about trying this Farro Salad, do it for the Sizzled Dressing. Because if you haven’t tried a salad made with whole toasted coriander and/or cumin seeds before (like this one or this one), you are missing out! – Nagi x

PS This is an excellent salad for taking places, not only because it’s something different that will impress but also because it’s got excellent shelf life. No worries about wilting fragile leafy greens here! Make ahead and transportability notes are in the recipe card below.


Watch how to make it

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Overhead dish of Farro Salad

Farro Salad with Sizzled Garlic Dressing

Author: Nagi
Prep: 10 minutes mins
Cook: 45 minutes mins
Farro cooling: 10 minutes mins
Salad meal, Side Dish, Side Salad, Sides
Western
5 from 8 votes
Servings4 – 8
Tap or hover to scale
Print
Recipe video above. Farro is so much more interesting than pasta or rice! This salad has stellar flavour and texture: nutty farro, juicy burst cherry tomatoes, spinach bits and smeary goats cheese or feta, doused in an addictive hot garlic olive oil dressing with pops of coriander and cumin.
You'll love how we cook the farro – it's delicious even more you add everything else. Serves 4 as a meal, 8 as a side. Excellent shelf life and brilliant for taking to gatherings – see notes.

Ingredients

Farro:

  • 1 cup farro , dried, whole (Note 1)
  • 1 cup apple cider vinegar (Note 2)
  • 2 cups water
  • 1 tsp cooking/kosher salt

Burst tomatoes:

  • 400g/ 14oz (4 cups) grape tomatoes (or cherry tomatoes)
  • 1 tbsp olive oil
  • 1/4 tsp each salt and pepper

Add-ins:

  • 1 eschallot , halved then finely sliced (sub 1/4 red onion) (Note 3)
  • 2 tightly packed cups baby spinach , roughly chopped (sub arugula/baby rocket)
  • 80g/ 3oz goats cheese or 120g/4 oz Danish feta (Note 4)

Sizzling garlic cumin dressing:

  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp garlic , finely minced (~4 cloves)
  • 2 tsp coriander seeds
  • 1 1/2 tsp cumin seeds

Instructions

  • Preheat oven to 200°C/400°F (180°C fan).
  • Roast tomatoes and toast farro – Toss tomatoes on a tray with the olive oil, salt and pepper. Spread farro on a separate tray. Put both in the oven, farro on the top shelf, tomatoes underneath. Bake for 8 minutes, shaking the trays halfway. The farro should be browned with a nutty flavour, the tomatoes should be a bit wrinkly but still holding their shape.
  • Cool tomatoes on the tray while you prep everything else.
  • Cook farro (Note 1) – Put the toasted farro in a saucepan with the vinegar, water and salt. Bring to a boil over high heat then reduce to medium so it is simmering. Cover with lid then simmer for 40 – 45 minutes or until all/most of the liquid is absorbed and the farro is ready. It should still have a bite to it (not soft like pasta) but not a hard centre. Add more water if needed, and keep cooking – don't be afraid to cook it softer if you want. Drain off excess liquid, if there is any, then transfer to a large bowl. (Taste: a bit tangy, the "vinegar" component used in salad dressings!)
  • Pile eschallots on top. Let farro cool to room temp.
  • Sizzling garlic cumin dressing – Heat oil in a small pan over medium low heat. Add coriander and cumin, cook for 30 seconds until light golden and you can smell it. Add garlic and cook for 30 seconds until light golden.
  • Assembling – Immediately pour hot oil over eschallots so it semi-cooks it. Toss. Add spinach, toss. Add tomatoes, gently stir through (some tomato collapsing is encouraged). Pour 1/3 into a serving bowl, crumble over 1/3 goats cheese. Repeat twice more, finishing with goats cheese. Eat!

Recipe Notes:

1. Farro – Sold dried, find it in whole food stores, fresh produce stores and delis. I got mine from Harris Farms (I’m in Sydney, Australia), $7 for 500g / 1 lb (we use 210g / 7oz).
Whole farro is what I use, chewiest and has the best nutty flavour. Standard in Australia. Farro also comes pearled (outer layer completely removed) and semi-pearled (partially removed) which are softer and cook faster. Pearled ~15 min, semi-pearled 30 min. Taste to check, drain excess water.
Cooking tips – Simmer energetically else it will take ages to cook. Exact cook time and liquid absorption will depend on the age. Older = takes longer. Start checking at 35 minutes. Cooked farro is still quite firm, much firmer than pasta, but you don’t want a hard centre. Just cook to your taste – add water and keep cooking until you like it – and when done drain excess liquid.
Substitute with pearl barley, similar nutty flavour but is slightly softer. Takes 35 minutes, will have a little excess water to drain off. Best to spread out on tray to cool (gets a little softer than ideal if cooled in a bowl).
2. Vinegar – Can use other types but make sure it’s not as harsh as regular white vinegar. White wine, red wine, champagne and sherry vinegar will all work great. Balsamic will stain the farro.
3. Eschalot (US: shallots) – The small onions, finer and sweeter than regular onions so they meld into the salad better. Substitute with 1/4 red onion very finely sliced.
4. Goats Cheese – The creamiest of this type so it sort of smears through the salad and becomes part of the dressing. Danish feta is a close second. Greek feta can also be used, just crumble it all through.
5. Storage / making ahead – Assembled salad great for 3 days in the fridge. Excellent one for taking places because farro doesn’t wilt and fade like leafy greens. Make the hot dressing, cool, then put in a jar and keep in the fridge. If you promise to toss carefully, you can put the farro in a container with the eschallots, tomato and spinach on top. Then, douse with cooled dressing, toss gently (you promised to be extra careful!). Finish with goats cheese.
Nutrition per serving, assuming 4 servings.
 

Nutrition Information:

Calories: 367cal (18%)Carbohydrates: 46g (15%)Protein: 10g (20%)Fat: 16g (25%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 9mg (3%)Sodium: 822mg (36%)Potassium: 488mg (14%)Fiber: 10g (42%)Sugar: 4g (4%)Vitamin A: 1108IU (22%)Vitamin C: 16mg (19%)Calcium: 83mg (8%)Iron: 3mg (17%)
Keywords: farro recipe, farro salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Tea towel licking (ie smears of tasty food). Cute. But annoying. (She says, as she throws the tea towel into the dirty laundry and gets yet another clean one, and tries to scold him but everybody knows she thinks it’s adorable.)

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Hi, I'm Nagi!

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36 Comments

  1. Sally says

    November 10, 2023 at 2:43 pm

    Hi Nagi,
    Could this salad be made in advance to take to a Lunch or does it need to be eaten as soon as combined.

    Reply
  2. Liz says

    October 9, 2023 at 8:02 pm

    Yum yum yum! Made it with barley and feta because that’s what I had. My daughter & I loved it and we’re looking forward to leftovers for lunch. Delicious thanks Nagi.

    Reply
  3. Ren says

    September 13, 2023 at 11:35 am

    5 stars
    This was insanely delicious! I couldn’t find Farro but ended up purchasing Whole Wheat, which seemed to work. LOVED the vinegar added to the wheat during the cooking. Also loved the baking of the grains to bring out the nutty flavour. I had lots of Sweet Potato so baked it and added it to the salad. It was really yummy!

    Reply
  4. sue says

    September 12, 2023 at 9:17 am

    5 stars
    not a recipe question, but very curious nonetheless…how do you keep your baking pans so clean???

    Reply
    • Thomas says

      September 14, 2023 at 3:13 pm

      I believe she’s mentioned using Bar Keeper’s Friend in the past

      Reply
  5. Bevie says

    September 11, 2023 at 11:52 pm

    5 stars
    This was fabulous! It took me a few stores to find whole coriander, but it was worth it. We will be having this on a regular basis. And it held up well for leftovers. Yum!

    Reply
  6. Kathryn says

    September 10, 2023 at 8:09 am

    That was excellent!!! Fresh tomatoes from the garden, and I subbed sheep feta for the goat cheese cause I had it… will definitely make it again!!

    Reply
  7. Gerry says

    September 8, 2023 at 10:59 pm

    Can you use ground coriander and ground cumin ?

    Reply
  8. Sharyne Mendoza says

    September 7, 2023 at 7:11 pm

    Love Pearl Barley but great intro to Farro. Love the new music too Nagi. Still have a smiley face from the Mudgee long lunch. Fab Day. Fab weekend. Love Dozer in the tea towel. Where else would he put his nose!

    Reply
  9. Amy Stark says

    September 7, 2023 at 6:03 am

    5 stars
    Two added points. Forgot to rate recipe and correct typo. Sorry Dozer. 🙂

    Reply
  10. Amy says

    September 7, 2023 at 5:26 am

    Nagi you are my most trusted recipe author; everything I’ve made of yours is a winner beloved by my whole table. It is why when I received the email of this new recipe added to your list, I had to give it a go as I too love Farro. I used your recommended substitute of pearl barley as Farro unfortunately is only available in a select few stores here in Northern Canada, but wow did it not disappoint, nonetheless. I love the crunch of the coriander and cumin seeds and the flavor notes that hit different with every bite. I’ve made Farro a bunch of times, and never once thought to add vinegar to the cooking phase. Game changer!! I can’t wait to make this one again. You’re a legend Nagi. Thank you for another delectable dish. Hugs for Bozer from a fellow dog mom. 🙂

    Reply
  11. karen Cantwell says

    September 7, 2023 at 3:14 am

    5 stars
    Different and delicious!

    Reply
  12. Alex says

    September 6, 2023 at 12:49 pm

    5 stars
    Sorry! I forgot to assign my star rating . . . definitely a 5!

    Reply
  13. Alex says

    September 6, 2023 at 12:48 pm

    Hello Nagi!
    This is such a delicious recipe and Farrow happens to be a favourite that I don’t use often enough!
    I used the apple cider vinegar as opposed to the NYT recipe with apple cider, and thought the result was excellent. But I do like a tang over a sweetness!
    I also used goat’s cheese this first go-round, but I want to try using creamy Feta next time . . . I think that will be very tasty too.
    I found the recipe so easy to prepare and I especially loved the pops of the whole Cumin and Coriander seeds.
    Thank you for yet another inventive and yummy recipe addition to my repertoire!
    Warmest wishes for you and your cutie, Dozer . . . I hope you are both enjoying your end of autumn weather . . . we’re just starting into our fall and unlike you, are experiencing unseasonably hot temperatures! Its okay as soon we’ll have the snow flying as you jump into your spring. ;0/
    “Cheers” from the Canadian Prairies

    Reply
  14. leeuk says

    September 6, 2023 at 1:39 am

    5 stars
    I used Kasza/Bulger wheat which i cooked in water with heaped tsp of Kucharek/Vegeta because thats what i had otherwise i did as per recipe.
    I only did 100gm of Kasza as i wanted it as a side served with poached chicken and a plain/naked
    salad(leaves,cucumber,yellow pepper).
    It was wonderful and a great meal for hot day,yes it’s autumn here and it’s 30c??
    I’ll be doing this again with Farro next time but i highly recommend trying the bulgar wheat/Kasza version.

    Reply
  15. Catherine Dignam says

    September 5, 2023 at 12:03 pm

    Nagi your recipes are FABULOUS.
    SO delicious and nutritious!
    Love them all and your lovely sense of humour!!

    Reply
  16. Pamela says

    September 5, 2023 at 11:17 am

    Apologies Nagi … typo below Naggi Spell check.. no good.

    Reply
  17. Pamela says

    September 5, 2023 at 11:13 am

    Hey Naggi
    Guess what was spotted proudly displayed on the kitchen bench in a house for sale out of Sydney. Yep Your DINNER. Saw it on website.
    Also cooked Mums gyoza whoa that was the goods, we could eat that every day..thankyou. Yum oh!

    Reply
  18. 326RAR says

    September 5, 2023 at 10:35 am

    5 stars
    Delicious recipe….I salute you Nagi. Folks just follow the recipe you can purchase all your spices i.e coriander seeds etc from either a good fruitshop or Indian shop cheap as chips I always buy in bulk. never had a issue with quality control in North Brisbane with the warm weather.. Dozer always makes my day too. give him a big hug and air kisses for me.

    Reply
  19. Dalyce says

    September 5, 2023 at 10:34 am

    The recipe cited (NYT) actually lists ‘apple cider’ which is apparently different fr0m apple cider vinegar. A comment under the recipe pointed that out (I’m a subscriber). Anyone who has cooked this with apple cider vinegar I’d love to hear your comments; I don’t buy apple cider but always have apple cider vinegar on hand and use it for anything requiring vinegar.

    Reply
  20. Marca R Kassera says

    September 5, 2023 at 6:21 am

    I agree–absolutely ADORABLE!!!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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