Spring Arugula Salad With Farro

Arugula is also known as rocket or roquette, and it belongs to the same family as broccoli, kale, and Brussels sprouts.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Spring Arugula Salad With Farro

Cooking Method: Boiling, Grilling Cuisine: Italian, Mediterranean Courses: Gluten free, Lunch, Salad, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Spring

Ingredients

Servings

• 1 cup Farro
• 2 cup Arugula
• 1 cup Cherry Tomatoes
• 1 cup Cucumber
• 1 small Red Onion
• 0.5 cup Kalamata Olives
• 0.5 cup Feta Cheese
• 2 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Lemon Juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Cook the farro according to package instructions. Drain and let it cool.
2. In a large bowl, combine arugula, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
4. Add the cooked farro to the salad and drizzle with the dressing.
5. Toss everything together until well combined.
6. Let the salad rest for 5 minutes before serving.
7. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.