Farro Basil Salad (Print Version)
# Ingredients:
→ Main Salad Components
01 -
1 cup uncooked farro
02 -
1⅓ cups cannellini beans (from 15 oz can, drained and rinsed)
03 -
¼ cup chopped sun-dried tomatoes (choose the bright red ones, not the brownish colored ones)
04 -
1 cup mini mozzarella balls (sometimes called pearled mozzarella)
05 -
4 cups fresh baby arugula
06 -
Sea salt and freshly ground pepper for seasoning
→ Basil Vinaigrette Dressing
07 -
1 cup fresh basil leaves, packed and roughly chopped
08 -
½ cup good quality olive oil
09 -
3 tablespoons red wine vinegar
10 -
¼ cup finely chopped shallot
11 -
½ teaspoon sea salt
12 -
⅛ teaspoon freshly ground black pepper
# Instructions:
01 -
Cook the farro following the package directions until tender. You'll end up with just over 2 cups of perfectly cooked farro. Once done, rinse it under cold running water to cool it down completely, then drain thoroughly to remove excess water.
02 -
Combine all the dressing ingredients in a high-powered blender. Blend for at least a full minute, making sure the basil gets completely chopped up and the dressing becomes beautifully emulsified. This should give you just under ¾ cup of vibrant green dressing.
03 -
In a large mixing bowl, combine the cooled farro, cannellini beans, sun-dried tomatoes, mozzarella balls, and baby arugula. Pour the basil vinaigrette over everything and toss gently but thoroughly. Give it a taste and season with additional salt and pepper if needed. You can serve this right away or chill it in the refrigerator before serving - both ways are delicious!
# Notes:
01 -
This salad keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container.
02 -
For a gluten-free version, substitute the farro with quinoa or brown rice. You can also use barley if you prefer a different grain but want to keep it hearty.
03 -
Choose sun-dried tomatoes that are bright red in color rather than brownish - they'll have better flavor and visual appeal in the salad.