Go Back
Farro Salad with Sizzled Dressing
marie

Farro Salad with Sizzled Dressing — Nutty, Tangy & Loaded with Flavor

This hearty farro salad combines nutty toasted farro, burst roasted tomatoes, tender spinach, and creamy cheese, all finished with a sizzling garlic-cumin dressing that infuses deep, aromatic flavor. Bright, satisfying, and perfect for make-ahead meals, it’s a bold grain salad that delivers comfort and freshness in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main, Salad, Side Dish
Cuisine: European, Mediterranean
Ingredients Method Notes

Ingredients
  

Base – Farro
  • 1 cup dried farro
  • 1 cup apple cider vinegar
  • 2 cups water
  • 1 tsp salt
Burst Tomatoes
  • 400 g grape or cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Add-Ins
  • 1 piece eschallot (shallot) halved and finely sliced
  • 2 cups baby spinach roughly chopped
  • 80 g goat’s cheese crumbled (or use Danish feta)
Sizzling Garlic-Cumin Dressing
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp garlic finely minced
  • 2 tsp coriander seeds lightly toasted
  • 1.5 tsp cumin seeds toasted

Method
 

  1. Preheat oven to 200°C (400°F). Toss tomatoes with olive oil, salt, and pepper on a baking tray. Spread farro on a separate dry tray. Roast both for 8 minutes, shaking halfway, until tomatoes soften and farro is lightly toasted.
  2. Transfer toasted farro to a saucepan. Add apple cider vinegar, water, and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 40–45 minutes until tender but chewy. Drain excess liquid.
  3. Place warm farro in a large bowl and scatter sliced eschallots over the top. Let cool slightly to room temperature.
  4. Heat olive oil in a small skillet over medium-low heat. Add coriander and cumin seeds and toast for 30 seconds until fragrant. Add garlic and cook another 30 seconds until lightly golden.
  5. Immediately pour the hot sizzled dressing over the farro and eschallots.
  6. Add spinach and roasted tomatoes to the bowl and toss gently to combine.
  7. Layer the farro mixture and crumbled cheese in a serving bowl, finishing with cheese on top. Serve at room temperature.

Notes

This salad keeps well for 3–4 days in the fridge and tastes great cold or gently reheated. Substitute barley or brown rice for farro if needed, or quinoa for a gluten-free option. Add herbs, nuts, or chickpeas for extra texture and protein.