Farro Strawberry Salad

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  • 1 cup farro
  • 2 teaspoons kosher salt
  • 3 cups water
  • 1 large handful arugula
  • 3 green onions, sliced
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups diced apple
  • 1 cup sliced celery
  • 1/4-1/3 cup of your favorite dressing (a citrusy vinaigrette is recommended)
  • Squeeze lemon juice
  • Salt and pepper to taste


In a saucepan, bring farro, salt and water to a boil. Cover and simmer over low heat for 30 minutes.  Drain any excess water from pan, fluff farro and stir in arugula. Allow farro to cool for 15 minutes; alternatively, refrigerate several hours for a cold salad. Toss onions, strawberries, apple and celery into farro mixture. Pour lemon juice and dressing over salad and toss to coat, adding salt and pepper.


This is a wonderful accompaniment to baked salmon.

Recipe from Central Market Poulsbo - Culinary Resource Center
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