Farro Salad with Basil Dressing
This farro salad with basil dressing is a delicious blend of wholesome ingredients and bold Mediterranean flavors, featuring a creamy homemade vinaigrette that enhances the nutritious benefits of farro, beans, and fresh greens.
Ingredients
- 1 cup dry farro
- 1 1/3 cup cannellini beans (15 oz can, drained and rinsed)
- 1/4 cup chopped sun-dried tomatoes
- 1 cup mini mozzarella balls
- 4 cups baby arugula
- Additional sea salt and pepper to taste
- 1 cup packed fresh basil (lightly chopped)
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup shallot (roughly chopped)
- 1/2 teaspoon sea salt
- 1/3 teaspoon ground pepper
Instructions
- Cook the farro: Rinse and cook farro according to package instructions. Once tender, drain and run it under cold water to cool, then set aside. You should have just over 2 cups of cooked farro.
- Blend the basil vinaigrette: Combine basil, olive oil, red wine vinegar, shallot, salt, and pepper in a high-powered blender. Blend for 1 minute or until fully emulsified and the basil is thoroughly chopped.
- Combine the salad: In a large bowl, mix the cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls, and arugula.
- Toss with dressing: Pour the basil vinaigrette over the salad and toss until everything is evenly coated. Taste and adjust seasoning as needed.
- Serve or chill: Serve immediately for a room-temperature salad or refrigerate for a chilled version. Both are equally delicious!