Farro Salad With Arugula & Tuna Recipe

Cooking Directions

• STEP 1.Cook the farro according to the package instructions, then let it cool.
• STEP 2.In a large bowl, combine the cooked farro, arugula, cherry tomatoes, red onion, and canned tuna.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss to coat all the ingredients.
• STEP 5.Crumble the feta cheese over the salad and gently toss to combine.
• STEP 6.Serve the farro salad with arugula & tuna chilled or at room temperature.

Cooking Tips

• You can substitute farro with other grains like quinoa or bulgur if desired.
• Add other vegetables like cucumber or bell peppers for extra crunch and freshness.
• For a vegetarian version, omit the tuna and add roasted chickpeas or grilled tofu.

Storage and Serving

• Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• Serve the farro salad with arugula & tuna as a main dish or as a side salad with grilled chicken or fish.