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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.

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

Instructions

  1. Cook farro according to package directions in salted water, about 20 minutes, until tender but chewy. Drain and let cool slightly.
  2. Whisk together olive oil, red wine vinegar, garlic, salt, and pepper for the dressing.
  3. In a large bowl, combine warm farro, white beans, sun-dried tomatoes, and olives.
  4. Pour dressing over and toss to combine.
  5. Fold in arugula just before serving so it wilts slightly but keeps some crunch.
  6. Top with crumbled feta and torn basil.