This creamy goat cheese farro salad is made with arugula, tomatoes, corn, and basil, making it the perfect summer salad. Serve as a side salad or enjoy as your main meal.
Easy Farro Salad
Creamy Goat Cheese & Arugula Farro Salad is wonderful for summer. Adding goat cheese in right after cooking the farro, while it’s still warm, makes for a creamy and delicious dish that’s great as a side to your favorite dinner. You could also add some shredded chicken to turn this into a fantastic main dish!
How to Cook Farro
Farro is a grain! It’s prepared a lot like pasta, by cooking it in hot water until it softens. It’s quite a bit smaller in size than traditional pastas, so I usually use it in soups and salads. Trader Joe’s has a quick cooking farro that makes this recipe even easier! To cook farro…
- In a medium saucepan, combine farro and vegetable broth.
- Bring to a boil.
- Cover with a lid and reduce the heat to low and simmer.
- Cook for 20 minutes or until the farro is tender.
- Drain the broth from the farro and return the farro to the pan, it’s that easy!
Farro Salad Ingredients
A few of my favorite summer veggies make this dish really flavorful and fun to put together. I love how colorful it all looks once assembled! You’ll be adding in…
- Lemon juice
- Arugula
- Corn (I like to use fresh sweet corn, but you can use frozen corn)
- Grape tomatoes
- Green onion
- Fresh basil
And let’s not forget about the secret ingredient, goat cheese! And if you don’t think you like goat cheese, just try this salad. I promise it is SO good! When you add the goat cheese to a the warm farro, it melts and incorporates that amazing flavor in every bite. The lemon in this recipe gives it a bright and summery element that pairs so well with goat cheese! Plus, all of those veggies and herbs…this salad is a powerhouse of flavor!
If you want to add protein to the salad, you can stir in chickpeas, white beans, shredded or grilled chicken, or steak. All are good options!
How to Store Leftover Farro Salad
This Creamy Goat Cheese & Arugula Farro Salad makes really yummy leftovers. Just pop it in the refrigerator and serve it for lunch or dinner…or even breakfast. I think it would be great along side some scrambled eggs. You can enjoy it cold or heat it up in the microwave, I like it both ways. You can store this farro salad in the refrigerator for up to 4 days.
More Summer Salad Recipes:
Creamy Goat Cheese and Arugula Farro Salad
Ingredients
- 1 cup pearled farro
- 2 cups vegetable broth
- 1/2 cup crumbled goat cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt and black pepper, to taste
- 2 cups arugula
- 1 cup fresh corn kernels
- 1 cup halved grape tomatoes
- 1 green onion, sliced
- 2 tablespoons fresh basil
Instructions
- In a medium saucepan, combine farro and vegetable broth and bring to a boil. Cover with a lid and reduce the heat to low and simmer. Cook for 20 minutes or until the farro is tender. Drain the broth from the farro and return the farro to the pan.
- Add the crumbled goat cheese to the pan and stir until farro is coated and creamy. Add in the olive oil and fresh lemon juice. Season with salt and black pepper, to taste.
- Pour the farro into a large serving bowl. Add the arugula, corn, tomatoes, sliced green onions, and basil. Stir until arugula is well coated in the goat cheese and the salad is well mixed. Season with additional salt and pepper, if desired. Serve immediately or chill and serve.
Nutrition
Have you tried this recipe?
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This looks amazing! Totally need to give this a try asap!
Paige
http://thehappyflammily.com
I hope you love it!
Do you think quinoa would be a good substitute for farro?
Absolutely! Quinoa would be great…or pasta!
Made for dinner tonight – All I can say is YUMMERS! Didn’t have arugula so used baby spinach. Also, had to snap peas to use up – cut up and added.
Thanks for this great recipe:-)
Love the addition of snap peas! So glad you liked the recipe!
Not a goat cheese fan. Suggestions for another cheese to use?
Feta would be good!
Made this for lunch this week – SO good! Didn’t have fresh basil on hand so I subbed in a spoonful of jarred pesto. Also added chickpeas for extra protein. Excited to have leftovers this week!
Great recipe!
This salad was not very good. It needs a better dressing than a little olive oil/lemon juice/goat cheese. I used barley instead of farro and I think it was fine, but the base recipe was just not satisfying. Healthy, yes, but not very tasty.
I love this recipe and make it all the time with minor adaptations. I use quinoa instead of farro as that was what I had on hand the furs time I made it. I add the goat cheese after as I like it unmelted and I change the dressing up regularly to whatever I happen to have made recently. I make a batch a beginning of week and take for work lunches or make before a weekend at the cottage and it holds up well.
Maria,
This is one of my favorite recipes that you have created!
My husband looked at it and said “just give me a little” which I did….he took a bite and proceeded to eat three helpings!!
I did add a cucumber that I had on hand that needed to be used up but other than that, no modifications.
Thanks for helping me keep my meat loving husband healthy!!!!