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Farro Salad with Arugula and Italian Cheese Blend


June 5, 2016

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: Serves 6


1/3 cup extra virgin olive oil

1/3 cup red wine vinegar

2 cloves garlic, minced

2 cups farro, rinsed and drained

5 cups water

1/2 teaspoon salt

3 cups arugula

1 cup chopped fennel

1 cup grape tomatoes, halved lengthwise

1 cup pitted Kalamata olives, halved lengthwise

1 cup Cucina Classica Italian Salad Blend


1Whisk olive oil, vinegar and garlic in small bowl; set aside.

2Combine farro, water and salt in 2-quart saucepot and bring to a boil over high heat. Reduce heat and simmer 25 minutes or until farro is tender but still has a bite. Drain any remaining water and set aside to cool.

3Once farro has cooled, combine with remaining ingredients except cheese; toss with dressing. Stir in cheese. Serve room temperature or chilled.