Vegan Za'atar-Tahini Farro Salad with Artichokes

Total time1 hr 5 min

Prep time20 min

Cook time35 min

Vegan Za'atar-Tahini Farro Salad with Artichokes

Nutty farro gets simmered until tender-chewy, then tossed with blistered cherry tomatoes, briny Kalamata olives, crisp cucumber, and quartered artichoke hearts for a salad that's loaded with texture in every bite. The dressing is where this one really shines — a smooth, tangy blend of tahini, fresh lemon juice, za'atar, turmeric, and cumin that coats every grain and clings to the vegetables instead of pooling at the bottom of the bowl. Fresh parsley and torn mint bring a bright, herbaceous lift, while a scatter of pumpkin seeds adds crunch if you want it. It all comes together as a hearty grain salad that holds up beautifully whether you serve it at room temperature for a picnic or chilled straight from the fridge the next day. This is a genuinely satisfying option for a plant-based spread, easy to make ahead, and sturdy enough to pack for lunch without wilting.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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.

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