Chopped Herb Salad With Farro
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- 2cups chopped fresh flat-leaf parsley (from 2 large bunches)
- ¼cup chopped fresh mint
- 1cup chopped arugula or a mix of arugula and other herbs
- ¾pound (2 large) ripe tomatoes, very finely chopped
- 1bunch scallions, finely chopped
- 1cup cooked farro or spelt
- 1teaspoon ground sumac
- Juice of 1 to 2 large lemons, to taste
- Salt to taste
- ¼cup extra-virgin olive oil
- Small leaves from 1 romaine lettuce heart, leaves separated, washed and dried (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
160 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 4 grams protein; 402 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
- Step 2
Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn’t. Serve with lettuce leaves if desired.
Private Notes
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Cooking Notes
Rich
I incorporated a number of suggestions--feta, asparagus (instead of arugula), cilantro (replacing most of the parsley). I also tossed in some red onion, chives and a few cloves of garlic because they were in the fridge. I also upped the farro. The result was great with the mint as a highlight.
I went to the trouble of finding sumac (Mediterranean or Middle Eastern groceries carry it; Whole Foods, Trader Joe's and normal super markets do not). Lemon zest apparently is a good substitute.
Yogamom
I've made this many times now. While I vary the herbs and greens (I usually use cilantro, and sometimes leave out the tomatoes - it keeps better), I always use either farro, wheat berries or barley. It's similar to an Ottolenghi recipe from "Jerusalem" where barley is used with an herby-za'atar salad; because of the harmony between these two recipes I often add feta and garlic here. I think of this as a jumping off point for a sprightly grain-herb salad.
Liz
Just took me an hour and a half to clean and chop all ingredients. Did not chop tomatoes as I am going to add cherry tomatoes and cubes of feta with the oil. At tasting before refridgeration, the mint did not present itself so I have chopped another 1/4 cup to add with the oil if required. A lot of work so far but the taste, even at this stage, is tantalizing.
Arthur’s pasta?
Recommended by Lee and Kelly
Frank P
This is very good. I wish I had dried my herbs more carefully, but it will go into my regular repertoire
Katherine
Really great recipe. The lemon feta dressing is a big plus!
Jean
When serving I added chopped avocados, which made this great salad spectacular
Jean
Since I had no sumac, I add zest from one of the lemons. Very yummy
J9CK
Has anyone substituted farro for quinoa? I’m cooking for gluten free.
Kelsey
I used wheat berries rather than farro but otherwise followed closely — delicious! Bright! Fresh! Filling!
BLC
This was a last minute add to my dinner menu. My herbs were overdue for a harvest and I had all of the other ingredients, except the farro, so I used couscous, and a little less olive oil. It was delicious. Many of our guests had second helpings.
naomi dagen bloom
Great basic farro salad to take off from...sweet pea pods. Drop the avocado, basil leaves--still good with your own additions.
Stevarino
This was fantastic! The acid flavor from the sumac and lemon matched perfectly with a roast chicken using Zatar spices. The versatility of the recipe is astounding. As others have commented, one could use virtually anything to enhance the flavors, but it’s perfect on its own.
Neomi
Added chickpeas, garlic, copped baby spinach, cilantro. Subbed lemon zest for sumac. Very good dish.
Figaro
This is a delicious salad. I have added feta cheese to give it more protein, Aleppo pepper for extra zip, red onion, cucumber (because my husband likes it) and extra arugula, no lettuce.
Sumac and Aleppo pepper are available on Amazon as are many spices you can't find in local stores.
Caabal
Penzie's has sumac and a Turkish seasoning that is heavy on the sumac.
HBN
I wanted a bit more flavor from this - next time (because it's a great base for riffs) I will add minced garlic and maybe some lime as well.
I did add chopped pistachios, cubes of cucumber and avocado for crunch and creamy.
Liz
Just took me an hour and a half to clean and chop all ingredients. Did not chop tomatoes as I am going to add cherry tomatoes and cubes of feta with the oil. At tasting before refridgeration, the mint did not present itself so I have chopped another 1/4 cup to add with the oil if required. A lot of work so far but the taste, even at this stage, is tantalizing.
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