Farro Salad with Arugula, Edamame and Tomato Vinaigrette

Active Time: 20 minutes • Total Time: 60 minutes

Yields: 6 Servings

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  • 2 1/4 cups farro perlato (semi-pearlized farro)
  • 1 tablespoon salt
  • 1 package frozen peeled edamame
  • 4 cups Earthbound Farm Organic Baby Arugula
  • 1/2 cup scallions
  • 4 ripe tomatoes
  • 3 tablespoons fresh oregano
  • 1/4 cup White wine vinegar
  • 1 teaspoon garlic
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 0.5 teaspoon freshly ground black pepper

Farro (also called “emmer wheat”) is an ancient, unhybridized variety of wheat that, according to legend, sustained the Roman legions as they conquered the known world.

Like other whole grains, farro requires some advance preparation (soaking and cooking) before it can be added to a recipe; in contrast, farro perlato (also called “semi-pearlized” or “cracked” farro) has had the hard outer germ of the grain partially removed so it cooks more quickly, much like rice. This delicious salad, developed by Chef Sarah LaCasse, calls for the quicker-cooking farro perlato. Its warm, nutty flavor perfectly complements the spicy greens and tangy dressing.

To make the vinaigrette, place the tomatoes, oregano, vinegar and garlic in the bowl of a food processor or blender. With the motor running, slowly drizzle the olive oil into the bowl until it’a all incorporated. Season with salt and pepper to taste, and set aside.

Place 6 cups of water into a stock pot. Add the farro and salt, and bring to a boil. Reduce heat to low and simmer 30 to 40 minutes until the grains are puffed and chewy to the bite (but not mushy). Drain and refresh in cool water, then set aside.

Cook the frozen edamame in boiling, salted water 3 to 4 minutes. Drain and set aside.

To assemble the salad, place the cooked farro, edamame, arugula and scallions together in a large bowl. Toss with the dressing, then taste to check seasonings; add salt and pepper, if needed. Serve immediately.

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