Farro Salad with Strawberries & Goat Cheese
Nourishing, flavorful, and oh-so simple to make, this farro salad with strawberries and goat cheese is exactly what I crave at the end of a long hot summer’s day.
Ingredients
Units
Scale
- 1 cup pearled farro (makes about 3 cups cooked)
- 1 lb (or 1 container) fresh strawberries, quartered
- 1 medium cucumber, peeled and chopped
- 2–3 scallions, sliced thinly
- 1/2 cup fresh mint, coarsely chopped
- 1/2 cup fresh basil, coarsely chopped
- 2 oz plain goat cheese, crumbled
- 1 tbsp pumpkin seeds, optional
Vinaigrette:
- 1 lime, juiced
- 2 tbsp olive oil
- 1 pinch of salt (I love using French Grey Salt (Sel de Guérande))
- freshly ground pepper, to taste
Instructions
- Cook the farro: In a large pot, bring about 8 cups of water to a boil. Note: It doesn’t need to be exactly 8 cups, the goal here is to make sure your farro is thoroughly submerged in liquid as it cooks. Once water is boiling, add 1-2 tsp of kosher salt and gently stir in rinsed farro. Bring water back to a boil. Reduce heat to medium-low and simmer until soft and chewy, about 30-40 minutes. Remove from heat and, using a mesh strainer, drain out any excess water. Place farro in a large salad bowl and set aside to cool.
- Once farro is cool, add the quartered strawberries, diced cucumber, crumbled feta, fresh herbs, scallions, and if using, pumpkin seeds.
- Make the vinaigrette: In a separate bowl whisk together the lime juice, olive oil and salt and pepper. Adjust seasoning to taste.
- Toss strawberries goat cheese and farro mix with lime dressing and enjoy!
Notes
- For this recipe I recommend cooking the farro 24 hrs ahead of time, i.e. the night before. This gives your farro plenty of time to cool down and cuts down on prep time when you’re short on time.