If you’re looking for a fresh, feel-good salad to add into your weekly rotation, this Mediterranean Arugula & Farro Salad is one of my staples. It’s one of those recipes that hits every note—peppery greens, chewy grains, crisp veggies, creamy feta, and a bright, punchy vinaigrette that ties it all together.
It’s hearty enough to hold its own as a main (thanks to the farro and chickpeas), but also makes the perfect side for grilled chicken, salmon, or anything you’re throwing on the BBQ. It’s perfect for a quick lunch, an easy dinner side, or something to bring to a friend’s. It feels a little elevated, but couldn’t be simpler to throw together. Give it a try and you’ll be hooked – this is the kind of salad you actually crave.
Why You’ll Love This Salad
- Packed with flavor, texture, and crunch
- Hearty and satisfying thanks to farro + chickpeas
- Bright, herby, and super fresh
- Perfect for lunches, dinners, or entertaining
- Comes together easily with simple ingredients
Ingredients
serves 6.
4 big handfuls arugula
1 cup cooked farro (cooled)
2 Persian cucumbers, sliced
1 cup cherry tomatoes, halved
1/3 cup crumbled feta
1 cup garbanzo beans, drained and rinsed
1 tbsp fresh mint, chopped
1 tbsp fresh dill, chopped
1/3 cup pistachios
Red Wine Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tbsp minced shallot
1 garlic clove, minced
1/2 tsp dried oregano
Salt & pepper, to taste
Instructions
- Cook the farro: Prepare farro according to package instructions. Set aside to cool completely.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon, shallot, garlic, oregano, salt, and pepper until well combined.
- Assemble the salad: Add arugula to a large, shallow bowl. Top with the farro, cucumbers, tomatoes, feta, garbanzo beans, fresh herbs, and pistachios.
- Dress and toss: Pour dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning as needed. Enjoy!
Tips & Easy Swaps
- Serve fresh: This one is best enjoyed right after tossing since the arugula will start to wilt once dressed
- Make-ahead option: You can prep all the components (farro, chopped veggies, dressing) ahead of time—just store separately and toss right before serving
- Make it a meal: Add grilled chicken, salmon, or shrimp
- Grain swap: Quinoa or brown rice work well here
- Nut-free option: Skip the pistachios or use sunflower seeds
This is the kind of salad that’s the perfect balance of fresh, hearty, crunchy, and full of flavor in every bite. It’s simple enough for a weekday, but feels special enough to serve when people are over. Hope you love it as much as I do!
