Nutty, chewy farro forms the hearty base of this salad, tossed while still warm so it soaks up a bright, smoky dressing built from good olive oil, fresh lemon juice, and a generous hit of smoked paprika. Quartered artichoke hearts, sweet roasted red peppers, and briny Kalamata olives bring bursts of texture and tang in every forkful, while a big handful of baby arugula wilts just slightly into the mix for a peppery finish. Toasted almonds and fresh parsley add crunch and color if you want them, but the salad holds its own even without. It's the kind of dish that tastes better as it sits, making it a smart make-ahead lunch or a hearty side for grilled vegetables or fish. Built on whole grains, good olive oil, and vegetable-forward ingredients, it's an easy, satisfying fit for anyone eating the Mediterranean way.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Combine the rinsed farro, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the farro is tender with a slight chew at the center, 25–30 minutes. Drain any excess water, spread the farro on a large plate or sheet pan, and let it cool for 10 minutes until no longer steaming.
While the farro cooks, whisk together the olive oil, lemon juice, smoked paprika, cumin, turmeric, black pepper, and 1/4 tsp salt in a small bowl until the dressing is uniform and slightly thickened.
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