Anti Inflammatory Za'atar-Tahini Farro Salad with Artichokes
This grain salad is the kind of meal that genuinely earns its reputation as feel-good food — hearty farro, blistered cherry tomatoes, briny Kalamata olives, and tender artichoke hearts all pulled together by a creamy tahini dressing that's anything but boring. The dressing is where the magic really happens: za'atar, turmeric, cumin, and fresh lemon juice layer up into something deeply savory and bright at the same time. Turmeric and extra virgin olive oil are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they show up in a way that actually tastes incredible rather than medicinal. Farro brings a satisfying chewiness and a solid dose of fiber, making this filling enough to stand alone as a main for four. Fresh parsley, optional mint, and crisp cucumber keep every bite lively, while optional pumpkin seeds add a little crunch if you want it. Everything comes together at room temperature, so it's just as good packed for lunch the next day as it is straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted tomatoes
- 1 ½ cups cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1 ½ tbsp za'atar
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 1 english cucumber, diced (about 1 ½ cups)
- ⅓ cup kalamata olives, pitted and halved
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn (optional)
- 2 tbsp dry-roasted pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). 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 and chewy with no hard center, 25–30 minutes. Drain any excess water, spread the farro on a rimmed baking sheet, and let it cool for 10 minutes.
- 2
While the farro cooks, toss the halved cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on the rimmed baking sheet (or a second sheet if using simultaneously). Spread in a single layer and roast at 425°F (220°C) until the skins are blistered and the tomatoes are beginning to collapse, 15–18 minutes. Set aside to cool slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!