Farro & White Bean Salad with Sun-Dried Tomatoes
Chewy farro tossed with white beans, sun-dried tomatoes, olives, and arugula in an olive oil and red wine vinaigrette.
Farro has a satisfying chew that regular rice just doesn't offer, which makes it a great base for a grain salad that's meant to be a meal rather than a side. Here it's tossed with white beans for extra staying power, sun-dried tomatoes for concentrated sweetness, and Kalamata olives for a briny hit.
A handful of peppery arugula and a simple red wine vinaigrette keep the whole thing from feeling heavy, and a little crumbled feta on top ties it back to its Mediterranean roots.
Between the farro and the beans, this salad delivers a substantial amount of fiber in one bowl, which is part of what keeps it filling well past lunchtime. It travels well too, making it a natural choice for meal prep or a packed lunch that doesn't need reheating. Pack it into jars on a Sunday and you have several ready-made lunches waiting in the fridge all week.
Ingredients
- 1 cup dry farro
- 15 oz white beans — 1 can, drained and rinsed
- 1/3 cup sun-dried tomatoes — oil-packed, chopped
- 1/4 cup Kalamata olives — pitted and sliced
- 2 cups baby arugula
- 1/4 cup crumbled feta
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic — minced
- 2 tbsp fresh basil — torn
- 1/4 tsp sea salt
- 1/4 tsp black pepper
These ingredients are standard at most major European supermarkets.
Instructions
- 1Cook farro according to package directions in salted water, about 20 minutes, until tender but chewy. Drain and let cool slightly.
- 2Whisk together olive oil, red wine vinegar, garlic, salt, and pepper for the dressing.
- 3In a large bowl, combine warm farro, white beans, sun-dried tomatoes, and olives.
- 4Pour dressing over and toss to combine.
- 5Fold in arugula just before serving so it wilts slightly but keeps some crunch.
- 6Top with crumbled feta and torn basil.